1-¼poundsunpeeled potatoessliced ¼ inch thin (about 3 medium-large potatoes)
1cupblue cheesecoarsely crumbled
Kosher salt and pepper
Preheat the oven to 375 degrees F.
Use a mandoline if you have one, and slice the potatoes about 1/4 inch thick. If you don't have a mandoline, slice them as thin as you can. You can peel them if you prefer, but I leave the peel on.
Spray a two-quart casserole dish with a non-stick cooking spray or generously butter the dish. Put one-third of the potato slices in the bottom of the casserole dish. Season lightly with kosher salt and pepper. Sprinkle one-third of the chives and one-third of the blue cheese on top.
Add another one-third of the potatoes, season lightly with salt and pepper, and top with one-third of the chives and blue cheese.
Add the final layer of potatoes, season lightly with salt and pepper, and top with the rest of the blue cheese. Pour the cream evenly over the potatoes and press down lightly to flatten the potatoes.
Place the casserole dish on a baking sheet lined with aluminum foil or parchment paper. Bake for one hour or until the potatoes are tender, and the casserole is browned on top. Remove from the oven, top with the final one-third of the chives and serve immediately.
Blue cheese has a strong taste. If you are making this dish for children or other folks that may not be a fan of blue cheese, you might consider reducing the amount called for in this recipe or choosing one of the milder varieties. If you are feeding a big crowd, feel free to double or triple the recipe.This dish will keep in the fridge tightly covered for about four days. It reheats well in the microwave or oven. I don't recommend freezing it because it changes the consistency.