Grated Potato and Blue Cheese Casserole

• 2 teaspoons butter or 2 teaspoons margarine
• 1 12 cups finely chopped red onions
• 8 ounces neufchatel cheese, softened
• 14 cup finely crumbled domestic blue cheese (1/4 to 1/3)
• 34 cup heavy cream
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme leaves, crushed
• 12 teaspoon salt
• 2 lbs baking potatoes (about 4 medium)
• fresh thyme sprig (for garnish)
• red pearl onion, cut in wedges (for garnish)

1. Preheat oven to 350F.
2. Grease 11 x 7-inch baking dish; set aside.
3. Melt butter in large skillet over medium heat; add onions.
4. Cook and stir about 5 minutes or until onions are softened and translucent.
5. Remove from heat; set aside to cool in small bowl.
6. Beat Neufchatel cheese in large bowl with electric mixer a medium speed until fluffy.
7. Add blue cheese; beat until blended Beat in cream, thyme and salt at low speed until mixture is fairly smooth.
8. (There will be some small lumps.)
9. Add cooled onions; beat until blended.
10. Setaside.
11. Peel potatoes, then grate 1 potato into cheese mixture with large-holed section of metal grater.
12. Fold into cheese mixture with rubber spatula (this prevents potato from turning brown).
13. Repeat with remaining potatoes, 1 at a time.
14. Pour mixture into prepared baking dish; cover with foil.
15. Bake 45 minutes.
16. Uncover; bake 15 to 20 minutes more until crisp around edges.
17. Turn oven to broil.
18. Broil casserole, 6 inches from heat, 3 to 5 minutes until top is golden brown.
19. Remove from oven; let stand 5 minutes before serving.
20. Garnish, if desired.

butter, red onions, cheese, cheese, heavy cream, thyme, salt, baking potatoes, thyme, red pearl onion

Taken from www.food.com/recipe/grated-potato-and-blue-cheese-casserole-15328 (may not work)