Blue Cheese Potato Gratin

These cozy potatoes are always a warm welcome as a side to meats or fish. Microwaving the potatoes before baking assures a soft creamy texture throughout the gratin.

3-4 large Yukon Gold potatoes (about 2 lbs), peeled and sliced

1 clove garlic, minced

1/2 cup half and half

1/4 lb Swiss or Jarlesburg cheese, grated

1/8 lb blue cheese, sliced

1/8 tsp nutmeg

Preheat oven to 375F. Toss the potatoes with the garlic and half of the half-and-half, and tip into a greased casserole dish. Microwave to 8-10 minutes, just until the potatoes soften up a bit. Now remove half the potatoes and sprinkle the remaining potatoes with half the Swiss and half the blue cheeses. Salt and pepper to taste. Layer the second half of the potatoes back on top of the first half. Sprinkle with the remaining Swiss and blue cheeses. Pour the remaining half and half over top of everything. Sprinkle the nutmeg on top.

Cover lightly with aluminum foil, being careful not to let it rest on the cheesy potatoes. Bake for 15 minutes covered. Uncover and bake about another 10-15 minutes until brown and bubbly. Serves 4.

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