Stephie's "Naughty" Potatoes

I got married on July 18th 2009 and I'm one very happy man. She's the sweetest woman I've ever met and she's just gorgeous. She's also smart, funny, kind, and tall...I think I'm the luckiest man on the planet. I'm still trying to figure out what I did right (for a change). I look forward to a long & happy partnership.

As one might expect, any time two people come together, they bring certain things into the partnership that weren't there before. Because my wife likes to cook (or perhaps more importantly eat) excellent meals, she brought this family recipe with her.

As with all my recipes it's more about technique than ingredients. So do feel free to experiment with different cheeses.

Warning: If you are on a losing diet, need to limit your fat intake, or just can't take an extra rich side dish avoid this recipe at all costs. <wink>

Once you see the ingredient list you'll know what makes them naughty.

• 4 Cups thinly sliced, peeled potatoes. These slices should be slightly thicker than potato chips. Use a mandolin or food slicer for consistency. This is about three large or four medium potatoes. Idaho is best. Be sure to "store" the slices in cold water until ready to use.
  
• 3/4 Cup grated Fontina (or Gouda) cheese
• 1/4 Cup crumbled blue-cheese*
• 3/4 Cup shredded Parmesan cheese
• 1 Cup shredded cheddar cheese
• 1 Cup half and half of "light" whipping cream

You will also want a glass 8" X 8" X 3" baking dish or one that has that same capacity.

* You may need to follow step seven below with the blue-cheese.

Preheat the oven to 375º F for ten minutes.

1. Peel and then thinly slice the potatoes. Keep the sliced potato in cold water until ready to use.
2. Shred or grate the cheese and toss to combine. (see step seven about blue-cheese below)
   
3. Spray the bottom and sides of the casserole with non-stick spray or use a stick of butter or margarine to coat the inside lightly.
4. After drying the potatoes, place a single layer along the bottom of the pan.
5. Add a layer of the blended grated cheese.
6. Add another layer of potatoes and repeat with a layer of cheese. You should end up with three layers with the final layer being grated cheese.
7. Because blue-cheese is so sticky* it's unlikely to blend well with the other cheeses. To get around this bring the half and half to a simmer, slowly add the blu-cheese, and stir constantly until well blended.
8. Pour the liquid (with possible blue-cheese addition) over the potato / cheese mixture. Add the final layer of grated cheese after adding the half & half.
9. Cover with foil and bake at 375º F for one (1) and one-half (1/2) hours.
10. Remove the foil and continue cooking the uncovered casserole for one-half (1/2) hour.

Once removed from the oven the dish will continue to cook for a while on it's own. Allow to cool for ten minutes before serving.

How's it taste? Instant coronary infarction.

* I tried getting a more granular size on the blue with a food processor. What I ended up with was two large lumps of blue cheese that I couldn't add to the other grated cheeses; thus the idea to melt it into the half and half. It works quite well and of course I had to taste the blue-cheese light cream. It was delicious!