blue cheese & rosemary scalloped potatoes

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Impressive enough for guests or holidays and simple enough to go alongside a weeknight dinner

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NOT YOUR AVERAGE SCALLOPED POTATOES  Replace cheddar cheese and canned creamed soup with blue cheese, parmesan cheese, white sauce and fresh rosemary

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Start with two big Russet potatoes. Or use three or four smaller ones.

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Slice the potatoes really thin, this helps speed up the baking time and ensures the perfect texture.

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Make a white sauce on the stove, so easy - then stir in the blue cheese and parmesan cheese

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Layer the potatoes and the cheesy sauce in a baking dish, then sprinkle with fresh rosemary and bake in the oven for an hour.

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½ cup butter ½ cup flour 4 cups milk   1 ½ cups blue cheese   1 cup parmesan cheese   1 tsp vegetable bouillon   1 tsp salt 1 tsp pepper

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BLUE CHEESE SAUCE INGREDIENTS

Guess what? This recipe creates extra blue cheese sauce, save it for later and serve it over pasta, it's delicious!

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Top with yummy panko crumbs, butter and blue cheese crumbles, this recipe is a winner every time  - get the recipe below and serve it tonight!

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The result is a DELICIOUS and IMPRESSIVE new way to serve potatoes p.s. Easy to make too!

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