Ingredients

The following ingredients have 8 Servings
  • 1 teaspoon vegetable oil
  • 1/2 cup half-and-half or whole milk
  • 4 ounces blue cheese, crumbled and divided
  • 2 cloves garlic, chopped
  • 1 canned chipotle chile
  • Pinch of nutmeg
  • 2 1/2 cups heavy cream
  • 2 pounds russet potatoes, peeled and cut into 1/8 inch round slices
  • Salt and black pepper to taste
  • 8 ounces sharp white cheddar, shredded
  • 4 slices cooked bacon, crumbled

Instruction

  • Preheat the oven to 400° F. Lightly grease a 10-inch ovenproof skillet, such as cast-iron, with the oil.
  • Pour the half-and-half into a blender and add half of the blue cheese (2 ounces), the garlic, chipotle chile and nutmeg. Blend until smooth. Pour the blender contents into a bowl. Add the heavy cream and whisk the two together.
  • Arrange half the sliced potatoes on the bottom of the skillet. Lightly season the potatoes with salt and black pepper. Pour half of the cream mixture over the potatoes. Top with half of the remaining blue cheese crumbles (1 ounce).
  • Layer on top the remaining potato slices. Lightly season the potatoes with salt and black pepper. Pour the rest of the thickened cream mixture on top, and top with the rest of the blue cheese (1 ounce).
  • Cover the skillet with foil and bake for 40 minutes. Remove the skillet from the oven, take off the foil and arrange on top the shredded cheddar and the crumbled bacon. Bake for 20 more minutes uncovered or until brown and bubbling and the potatoes are soft.