From the Kitchen of Carolyn Lytle.
|
2 Tbsp |
Unsalted butter |
|
2 |
Cloves garlic, minced |
|
2 Tbsp |
Fresh basil, chopped |
|
2 tsp |
Fresh thyme |
|
|
Salt & pepper |
|
8 oz |
Crumbled gorgonzola cheese |
|
3 |
Large red bliss potatoes, sliced like scalloped |
|
1 ½ Cups |
Half and half |
|
2 Tbsp |
Chopped parsley |
1. Brush baking dish with butter.
2. Mix garlic, basil, thyme, salt, pepper, and cheese in a small bowl.
3. Layer 1/3 of the potatoes on the bottom of the dish. Top with 1/3 of the cheese mixture. Repeat until finished.
4. Pour half and half over potatoes and cheese. Dot with butter. Cover with butter and aluminum foil. Bake 30 minutes at 375 degrees.
5. Uncover and bake 30 minutes longer.
6. Garnish with parsley.