4cupsmilkI recommend 2% or whole milk for extra creaminess
1 ½cupsblue cheesecrumbled
1teaspoonvegetable bouillonI use Better Than Bouillon Seasoned Vegetable Base
1teaspoonsalt and 1 tsp pepperor to taste
Potatoes and Rosemary
2large russet potatoesabout 4 cups, sliced ¼" thin or less
½cuppanko bread crumbs
¼cupadditional parmesan cheesegrated
2tablespoonsadditional blue cheesecrumbles
Preheat oven to 350°
Spray a 2-quart glass baking dish with Pam or grease with shortening.
Blue Cheese White Sauce
In a saucepan on the stove, melt butter over medium heat, then add flour and whisk for about a minute or until hot and bubbly. Slowly add the milk and stir until thickened and creamy. Turn off heat and whisk in blue cheese, parmesan cheese, salt and pepper to taste, and the vegetable bouillon. Set aside.
Layer Potatoes with White Sauce and Rosemary
Peel potatoes and cut into even slices. Place half the potatoes in the baking pan, top with about 1 cup of the white sauce from the saucepan. Top with ½ the chopped fresh rosemary and a few dashes of salt and pepper. Layer remaining potatoes on top and pour 1 ½ cups of the white sauce on top of the new layer, be sure all the potatoes are covered with the sauce, followed by the remaining diced rosemary, salt and pepper. Note, you will have about 1 ½ cups of extra cheese sauce - and that's OK. Save it for a pasta topping later, perhaps with grilled chicken.
Cover with foil and bake for 60 minutes. While the potatoes are baking, combine the topping ingredients and set aside. After an hour of baking, remove foil and spread topping over the hot potatoes. Continue baking uncovered another 20 - 30 minutes or until bubbly and golden brown. Using a fork, test the potatoes for doneness, if they are still a little crunchy, return to the oven covered for another 10 minutes or so.
Remove from the oven and sprinkle with 2 tablespoons of blue cheese crumbles and ¼ cup of grated parmesan cheese on top. Place a sprig of rosemary on top for garnish.
Peel and slice the potatoes right before you layer them in the baking dish. Otherwise, place the sliced potatoes in ice water until the cheese sauce is ready. Drain the potatoes and layer as the recipe describes. This will keep the potatoes from turning brown.