Blue Cheese and Cheddar Scalloped Potato
1 clove garlic – minced
3 tbl melted butter
2 cups whipping cream
2 cups milk
1 tsp ground nutmeg
3 ½ lbs. russet potatoes – peeled, thinly sliced
½ cup crumbled bleu cheese
½ cup shredded sharp cheddar cheese
Preheat oven to 375.
Rub garlic and butter over inside of 13×9-inch baking dish.
Add cream, milk and nutmeg to saucepan; bring to simmer.
Arrange potato slices in 1 layer in dish. Season with salt and pepper. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper.
Pour cream mixture over potatoes. Sprinkle with cheese.
Bake until potatoes are tender and top is deep golden, about 1 hour 45 minutes.
Cool slightly before serving.