Ingredients:
5 ounces crumbled blue cheese
2 1/2 cups whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons butter
1 lb mushrooms, any type thickly sliced
3/4 teaspoon dried thyme ( double if fresh)
3/4 teaspoon dried rosemary ( double if fresh)
2 lbs yukon gold potatoes, peeled,very thinly sliced into rounds
Directions:
Preheat over to 400.
Butter 13x9x2 inch baking dish.
Placed cheese in bowl, add 1/2 c cream.
Mash to chunky paste.
Mix in salt and pepper, add remaining cream.
Melt butter in large pot.
Add mushrooms and herbs; sautee until tender and liquid cooks away about 8 minutes.
Arrange half potatoes in dish.
Spoon 3/4 c cheese sauce evenly over.
Top with all mushroom mixture, 3/4 c cheese sauce, then remaining potatoes.
Top with remaining cheese sauce.
Cover dish with foil.
Bake for 30 minutes.
Uncover and bake about 30 minutes longer.
Let stand 10 minutes; serve hot.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.