Ready for a change in your everyday scallop potatoes? This is the perfect side for a steak, prime rib or Meatloaf Provence. I made this the other night with my meatloaf Provence and had Wee Bear moaning for more!
Blue Cheese and Rosemary Scallop Potatoes
5 lb. Russet potatoes
2 tsp. salt
1/2 tsp pepper
1 1/2 tsp. minced fresh rosemary
3/4 c. crumbled blue cheese (can use reduced fat)
3/4 c. grated Parmesan
1 c. sour cream (can use reduced fat)
2 c. cream (can use 1/2 and 1/2)
Preheat oven to 350 F. Butter a 9X13 glass baking dish or a oval baking dish.
Peel and slice potatoes.
Toss in bowl with salt, pepper and rosemary.
In small bowl, toss together cheeses.
Layer half potatoes in dish, sprinkle with cheeses and top with remaining potatoes.
In a bowl, whisk together sauce ingredients, pour over potatoes.
Sprinkle with remaining cheese mixture.
Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with knife.
Mother Nature- another sign of Spring
|This little Mommy decided my flower pot would be a great place to have a baby. She picked the afternoon, shady side of the pot.|
|Her little peep!|
|Just love it!! Makes me feel like a Midwife!!|
We have guests in this week for the Mountain Magic tournament. The tournament is for ladies, and is a three day, ambitiously competitive tournament. My partner, flew up, with her husband, from Cabo San Lucas on Tuesday and will stay with us until Sunday!
Some pictures from the Welcome Party, Desert Mountain Ladies Member-Guest~ Mountain Magic!
|Ice slipper martini luge!|
|And yes, matching tatoo's! For luck!!|
|And here is why we chose the dueling guns! Wendy and I won overall 1st place at the member/member at Querencia in Cabo a few years ago!|