Blue Cheese Potatoes au Gratin

I ran out of cream and so used 1 cup of sour cream with splashes of milk. The gratin turned out to the soupy side. It still taste very good - we were drinking it as if it's some thick cream soup.

Ingredients:
(serves 2)

• 1 kg potatoes, sliced into 1/4" coins
  
• 1 teaspoons sea salt
  
• 1/2 teaspoons black pepper
• 1 teaspoons fresh rosemary, minced
• 1 teaspoons fresh sage, minced
  
• 50gram crumbled blue cheese
• 50 gram grated Parmesan cheese
• 1/2 cup sour cream (lemon juice + cream)
  
• 1 cups cream
• 1 teaspoon salt

1. Preheat oven to 150C. Lightly grease a baking 8" pie pan.
2. In a bowl, toss together sliced potatoes, salt, pepper and fresh herbs. Layer 1/2 the potatoes to the bottom of pie pan.
   
3. Mix together blue cheese and Parmesan cheese. Sprinkle 1/2 of the cheese mixture over the potatoes layer. Top with remaining potato slices.
4. Whisk together sour cream , cream and salt. Pour over the pie pan. Tap the pan to release trapped bubbles. Top it with remaining cheese mixture.
   
5. Bake in preheated oven for 60 minutes or until potatoes are thoroughly cooked.