Scalloped Potatoes With Hazelnuts

Ingredients

• 1 clove garlic
• 1 tablespoon unsalted butter
• ½ cup hazelnuts (filberts), coarsely chopped
• 2 pounds russet potatoes, peeled and sliced the thickness of a 25-cent piece
• ½ pound cheddar cheese, grated, (see note)
• 2 ounces blue cheese, crumbled, (see note)
• 2 cups milk
• ½ cup heavy cream
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    301 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 11 grams protein; 51 milligrams cholesterol; 241 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 – 12 servings

Preparation

1. Rub the inside of a porcelain or enamel gratin dish (14 by 9 by 2) with garlic.
2. Melt butter in small pan and saute hazelnuts in hot butter for 2 to 3 minutes, until nuts are thoroughly coated with butter. Remove from heat and reserve.
3. Preheat oven to 375 degrees.
4. In large mixing bowl combine potatoes, cheeses, milk, cream and salt and pepper to taste. Mix well and spoon into baking dish, pouring liquid over potato slices. Bake at 375 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 35 minutes.
5. Sprinkle potatoes with hazelnuts and butter mixture and bake additional 15 minutes, or until nuts are golden and potatoes are cooked.

• In Washington, the cheddar used is the local Cougar Gold, the blue cheese is Oregon Blue.

1 hour 10 minutes