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 sprigs ( for garnish)
red pearl onions, cut in wedges ( for garnish)
Directions:
Preheat oven to 350 F.
Grease 11 x 7-inch baking dish; set aside.
Melt butter in large skillet over medium heat; add onions.
Cook and stir about 5 minutes or until onions are softened and translucent.
Remove from heat; set aside to cool in small bowl.
Beat Neufchatel cheese in large bowl with electric mixer a medium speed until fluffy.
Add blue cheese; beat until blended Beat in cream, thyme and salt at low speed until mixture is fairly smooth.
(There will be some small lumps.) Add cooled onions; beat until blended.
Setaside.
Peel potatoes, then grate 1 potato into cheese mixture with large-holed section of metal grater.
Fold into cheese mixture with rubber spatula (this prevents potato from turning brown).
Repeat with remaining potatoes, 1 at a time.
Pour mixture into prepared baking dish; cover with foil.
Bake 45 minutes.
Uncover; bake 15 to 20 minutes more until crisp around edges.
Turn oven to broil.
Broil casserole, 6 inches from heat, 3 to 5 minutes until top is golden brown.
Remove from oven; let stand 5 minutes before serving.
Garnish, if desired.
Servings: 6
Time preparation: 40 min.
Time total: 110 min.