Gorgonzola Potato Casserole

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Gorgonzola Potato Casserole

Featuring Gorgonzola and Pecorino Romano cheeses, this casserole is a “Keeper”

Ingredients:

3 russet potatoes
1/2 stick of unsalted butter
1/2 cup heavy cream
A pinch of Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
1/3 cup crumbled Gorgonzola
1/4 cup grated Pecorino Romano

Preparation:

Scrub and peel the potatoes. Place them in a pot of cold water whole and bring to a boil. Simmer the potatoes until just barely tender. Remove from the water and cool a bit. Cut into slices about 1/2 inch thick. Note: No salt used here as the cheeses will provide that later in the casserole.

Preheat your oven to 350 degrees F.

Use the butter stick to lightly grease the casserole dish, then put the remaining butter, heavy cream and Naughty Nelly's Deadly Twelve Pepper Blend in a small saucepan to heat.

Line the buttered casserole dish with the sliced potatoes and pour the heated cream over the top. Sprinkle the cheeses evenly over the top and bake for about 20 minutes until the cheeses have melted and the potatoes are heated though and tender.

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