Grated Potato and Blue Cheese Casserole |
|
 |
Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
|
Ingredients:
2 teaspoons butter or 2 teaspoons margarine |
1 1/2 cups finely chopped red onions |
8 ounces neufchatel cheese, softened |
1/4 cup finely crumbled domestic blue cheese (1/4 to 1/3) |
3/4 cup heavy cream |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme leaves, crushed |
1/2 teaspoon salt |
2 lbs baking potatoes (about 4 medium) |
fresh thyme sprig (for garnish) |
red pearl onion, cut in wedges (for garnish) |
Directions:
1. Preheat oven to 350°F.
2. Grease 11 x 7-inch baking dish; set aside.
3. Melt butter in large skillet over medium heat; add onions.
4. Cook and stir about 5 minutes or until onions are softened and translucent.
5. Remove from heat; set aside to cool in small bowl.
6. Beat Neufchatel cheese in large bowl with electric mixer a medium speed until fluffy.
7. Add blue cheese; beat until blended Beat in cream, thyme and salt at low speed until mixture is fairly smooth.
8. (There will be some small lumps.) Add cooled onions; beat until blended.
9. Setaside.
10. Peel potatoes, then grate 1 potato into cheese mixture with large-holed section of metal grater.
11. Fold into cheese mixture with rubber spatula (this prevents potato from turning brown).
12. Repeat with remaining potatoes, 1 at a time.
13. Pour mixture into prepared baking dish; cover with foil.
14. Bake 45 minutes.
15. Uncover; bake 15 to 20 minutes more until crisp around edges.
16. Turn oven to broil.
17. Broil casserole, 6 inches from heat, 3 to 5 minutes until top is golden brown.
18. Remove from oven; let stand 5 minutes before serving.
19. Garnish, if desired.
|
|