Scalloped Potatoes Auvergnats

Name: Scalloped Potatoes Auvergnats
Yield: serves 4 to 6
Ingredients: 3 or 4 russet potatoes, peeled and sliced 1/4 inch thick; 1/4 cup all-purpose flour; Salt to taste; 2 tablespoons unsalted butter; 1/4 pound Bleu d’Auvergne, Stilton, Roquefort, or domestic blue cheese, grated, thinly sliced, or crumbled; 1 1/2 cups milk or half-and-half

December 9, 2011

Few countries do potatoes and cheese as well as France and Switzerland. Raclette, scalloped potatoes, pommes de terre dauphinoises, whipped, or whatever, a couple hundred years of potatoes and cheese and a knack for cooking have made them experts at the many comforting ways these two inexpensive, favorite ingredients can be combined. The Auvergne is a region in south-central France known, among other things, for its popular blue cheese called Bleu d’Auvergne.

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