Blue Cheese Potatoes

Sometimes I find, or see, something in the fridge that I realize must be used TODAY or it will have to be tossed. Blue cheese is one of those things I can't stand to waste, so earlier today I tried to find some way to incorporate blue cheese into our grilled salmon dinner. I came across a recipe at Epicurious for a quick blue cheese gratin. Of course I made a couple of changes, and here's how I made it:

Preheat oven to 425. Peel 8 meduim potatoes and slice thinly (I used my nifty 100 yen store slicer). Mix with 1 cup light cream, 1 clove minced garlic and 1/2 tsp salt, and some pepper. Pour mixture into oven (broiler) safe pan and cover with foil. Bake for 25 minutes. Remove from oven and cover potatoes with crumbled blue cheese. Return (uncovered) to oven and broil for 5 minutes, or until cheese melts.

As you can maybe see from the photo, I only did "half" with blue cheese. I covered the other half with cheddar to make it slightly more palatable for my children (who don't really like potatoes anyway, but that's another topic altogether). The result was absolutely delicious. The cream thickened nicely, and didn't stick to the pan. The garlic was tasty, but strong, so that could be omitted I think (if you're worried about your friends complaining the next day). It was a quick, easy, and very tasty addition to our weeknight rotation.