Parmesan and blue cheese contributes a sophisticated flavor twist to the classic dish, potatoes au gratin. This side dish makes a wonderful pairing with roast beef.

Cheesy Potato Gratin

2 pounds Idaho or Yukon Gold potatoes, peeled and thinly sliced 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 cup snipped fresh chives, minced green onions, or dried chives 1 1/2 cup (6 ounces) blue cheese, crumbled 1 cup (4 ounces) freshly grated Parmesan cheese 1 cup milk 1 clove garlic, minced

Preheat oven to 350ºF (175ºC). Grease 2-quart rectangular or oval baking dish about 14x8x2 inches.
Overlap one-third of potato slices in one layer in baking dish. Sprinkle with one-third of salt, pepper, chives and cheeses. Repeat layers two more times.
Combine milk and garlic; pour over potato layers.
Bake 1 to 1 1/4 hours or until potatoes are tender and golden brown and liquid is absorbed.

Makes 8 servings.

Recipe provided courtesy of the American Dairy Association.

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