A simple comfort food, this dish is delicious and easy to assemble. Top with crème fraîche and a sprig of parsley. Serve warm or make one day ahead and reheat before serving, to allow the flavors to further develop.
3 pounds organic potatoes, preferably a creamy style such as Yukon Gold
1½ cups organic heavy cream
1 cup organic whole milk
3 tablespoons flour or gluten-free flour blend
6-8 ounces blue cheese, crumbled
2 teaspoons kosher salt
1 tablespoon ground black pepper
1 tablespoon fresh thyme or 1 teaspoon dried
Preheat oven to 350°F.
Butter the bottom of a 9x13-inch baking dish.
Combine cream, milk, flour, salt, and pepper in a large bowl. Add potato slices, mix well, and let soak for 10 minutes.
Layer slices in the baking pan, placing blue cheese in between the layers. Pour cream over potatoes and cover with aluminum foil.
Bake for 45 minutes to 1 hour until the potatoes are tender when pierced with a fork. Remove foil and bake for another 10 to 15 minutes until brown.