Blue Cheese Potatoes Au Gratin

• 2 tablespoons butter
• 2 eggs
• 1/2 cup heavy cream
• 3/4 cup bleu d'auvergne cheese, crumbled
• 1/2 cup parmigiano-reggiano cheese, grated
• sea salt & freshly ground black pepper
• 3 large russet potatoes, peeled and sliced very thin

1. Preheat the oven to 450u0b0F.
2. You need a 7x11 baking pan plus a larger one with 2 sides for the water bath.
3. Put some water on to boil -- the amount depends on your pans. You'll need enough to fill the larger baking pan with about an inch of water when the smaller pan is in place.
4. Butter the smaller baking pan.
5. In a large bowl, mix the eggs, cream and cheeses until well blended.
6. Taste and adjust the seasoning as necessary. Both cheeses are usually quite salty so watch the amount of salt you use.
7. Fold the sliced potatoes into the cheese mixture.
8. Spread the mixture into the buttered pan and cover with aluminum foil.
9. Place the pan with the potatoes in the larger pan and set it on the oven shelf.
10. Carefully pour hot water into the outer pan so that the water is about an inch deep.
11. Bake one hour.
12. Remove the cover and bake until the top is golden brown, about 15 minutes.

butter, eggs, heavy cream, dauvergne cheese, parmigianoreggiano cheese, salt, russet potatoes

Taken from www.food.com/recipe/blue-cheese-potatoes-au-gratin-290016 (may not work)