Blue Cheese & Rosemary Scalloped Potatoes

Ingredients

5 lbs. Russet Potatoes

2 Tea. Salt

1/2 Tea. Black Pepper

1 1/2 Tea. minced fresh Rosemary

3/4 Cup crumbled Blue Cheese

3/4 Cup grated Parmesan

1 Cup Sour Cream

2 Cups Cream

1 Tea. Salt

Directions

Preheat oven to 350'F

Peel & slice the potatoes into ¼ inch slices.

Toss them in a bowl with the 2 tea salt, pepper, and rosemary

In a small bowl, toss together cheeses

In a bowl wisk together sour cream, cream, & salt

Layer half the potatoes in buttered 9x13 glass baking dish

Sprinkle with half the cheese mixture

Top with remaining potatoes

Pour sauce mixtures over the potatoes

Sprinkle with remaining cheeze mixture

Bake for about 1 hour 15 minutes or until brown and completely tender