Blue Cheese Potato Gratin Casserole

Ingredients

• 10 Cloves Garlic (ends cut off)
• Olive Oil
• 1 Tablespoon Unsalted Butter
• 1/3 Cup Onion (minced)
• 3 Cups Heavy Cream ((or half and half or a combination of both))
• 1 1/2 teaspoon Salt (divided)
• 1 Dash Nutmeg
• 3 Russet Potatoes (large, peeled and sliced 1/4" thick)
• 1 1/2 Cups Treasure Cave Crumbled Blue Cheese or Treasure Cave Crumbled Gorgonzola Cheese
• 3/4 Cup Fresh Grated Parmesan Cheese
• 1/4 Cup Fresh Chives (minced)
• 2 Tablespoons Fresh Thyme

Instructions

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Place the garlic in a piece of tin foil and drizzle with a little olive oil. Pinch into a tight bundle and place in the oven for 40 minutes or until browning and soft. Remove from the oven.

3. 3

   Melt the butter in a saucepan over medium-low heat. Add the onions and cook until tender and beginning to brown, about 10 minutes.

4. 4

   Squeeze the garlic into the saucepan and mash with a wooden spoon.

5. 5

   Over medium heat, add the cream and salt (1/2 teaspoon) and nutmeg. Stirring to combine for about 5 minutes.

6. 6

   In a large bowl, toss the potatoes with about 1 teaspoon salt.

7. 7

   Butter a cast iron pan or 8x8 baking dish and layer the potatoes on the bottom.

8. 8

   Add 1/3 of the cheeses along with 1/3 of the chives and thyme. Repeat layers.

9. 9

   Pour the cream mixture gently over the potatoes and sprinkle a little more pepper on top. Bake for 1 hour.

10. 10

    Remove from the oven and garnish with additional chives and thyme if desired.