Blue-Blue Scalloped Potatoes

The leeks from the garden are amazing right now. Just as everything else is starting to die off and look pathetic, they are still quite lovely -and delicious.



The potatoes we harvested several months ago are stored in the basement. All Blue is one of several of the varieties we grew. They are a very easy to grow, hardy and disease resistant potato, good for storing, and moist and flavorful. I think they are just simply gorgeous.



The cured hams and bacon from the pig we raised last summer are in the freezer; there is nothing quite like eating farm raised pork, ham and bacon.

I love blue cheese, and the best blue cheese EVER, Smokey Blue from the Rogue Creamery in Oregon, is available both at the Fred Meyer in Snohomish and the Sno-Isle Co-op in Everett.

Our All Blue potatoes are beautiful. Peru at one time grew over 4000 varieties of potatoes and it is really unfortunate that less than half a dozen varieties of potato are commonly used. Think of it: there is an entire universe of potatoes out there that most of us haven't experienced.

This casserole is not just a clever name thing, but a really tasty one-dish recipe, old-fashioned yet not, and with flavors I love that really compliment each other: salty ham, tangy blue cheese, earthy potatoes and flavorful leeks. Of course, the ham can be left out, if you prefer or don't have any, and this will still be really, really good.

Blue-Blue Scalloped Potatoes

Serves 4

6-8 All Blue Potatoes, peeled and sliced 1/4 inch thick

Cover potatoes with water and bring to a boil. Cook until just barely done (5-10 minutes). Drain.

Meanwhile, liberally butter a 7 x 11 Pyrex dish. Prepare:

1 1/2 c. ham, chopped (optional)

1 1/2 c. leeks, sliced

3.5 oz. blue cheese, crumbled

1 c. milk, heated but not boiling

Layer in dish: half the leeks, half the potatoes, 2 T. flour, all the ham, all the blue cheese (or put half on last), the remaining potatoes, salt (remember the ham and blue cheese both are salty) and pepper, and the remaining leeks. Pour milk over all carefully. Bake 350 degrees for 30-40 minutes.