Easter Dinner: Potatoes

It's coming folks.  Despite the snow that keeps falling from the sky (two mornings in a row here), spring is ushering in Easter... in like, a few days!  That means you need to get Easter outfits ready & pressed, Easter baskets filled with goodies, & the big one, Easter dinner prepared.  One staple of Easter dinner in our family is potatoes.  Their not necessarily prepared the same way every year, but they are there in one form or the other.  This is one of my favorite potato dishes.  It hails from me trying to recreate a potato side I had at a restaraunt a long time ago.  It's taken a few years, & although it's not exactly the same it's close.  And its yummy.  And it's easy.  Perfect for busy holidays that require your best foot forward.  Here goes...

Cheesy Potato Cakes
1 cup half & half
1 cup heavy cream
6 medium russet potatoes
4 tablespoons butter
4 chopped garlic cloves
1 diced medium onion
1 package cream cheese (8 oz), softened
3 ounces goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1/2 cup blue cheese crumbles
4 tablespoons minced chives


Preheat oven to 350 degrees.  Grease a 9 x 13 inch baking dish (I use butter, but you could also use non-stick spray or another healthier option).  Scrub potatoes & then slice very thinly, if you have a mandolin that would work best, but I don't- so I slice very thinly.  Mix 1/2 cup half & half, 1/2 cup heavy cream, salt & pepper together in a large bowl.  Place potatoes in the cream mixture stir a couple of times just to coat, set aside.  


In a large skillet melt the butter & add the garlic & onion.  Cook for about 5 minutes until onions are translucent & smell delicious.  Add the cream cheese & goat cheese & stir constantly for a couple of minutes until incorporated & smooth.  Add the remaining half & half & heavy cream, stir to combine.  Add in 1/2 cup Parmesan cheese & blue cheese & stir to combine.  Remove from heat.


Evenly place the potatoes into the baking dish & press down slightly.  They don't need to be perfect but you want them fairly flat.  Pour the cheese mixture over the top of the potatoes & sprinkle remaining Parmesan over the top.  Bake for 1 hour 15 minutes or until golden on top.  Remove from oven & sprinkle chives over the top.  Loosely cover with tin foil & let it stand for 10 minutes.  Cut into single serving squares & enjoy.

This dish looks so pretty & fancy.  Bonus: it taste awesome.  Few things with Parmesan & blue cheese & cream taste bad.  Enjoy!