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Roquefort Scalloped Idaho® Potatoes
Recipe courtesy of David Woodward, Executive Chef, Hilton New Orleans Riverside
Ingredients
- 1 1/2 C Heavy Whipping Cream
- 1 1/2 C Canned Chicken Broth
- 2/3 C Minced Shallots
- 2 t Minced Garlic
- 3/4 t Salt
- 10-11 oz Roquefort or good Blue Cheese
- 4 lbs Idaho® Russet Potatoes, peeled thinly
Directions
- Mix first 5 ingredients in large pot. Bring to simmer over medium-high heat.
- Add half of the cheese; whisk until smooth. Chill remaining cheese.
- Mix the sliced potatoes thoroughly with the cream mixture. Spread evenly in a prepared cooking dish. Cover with foil. Bake 15 minutes.
- Uncover and continue baking until potatoes are very tender and liquid bubbles thickly, about 50 minutes. Dot potatoes with remaining cheese. Bake until the cheese softens, about 5 minutes. Let cool 15 minutes before serving.
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