Recipe: Sweet-White Potato Scallop

Sweet-White Potato Scallop
rec.food.cooking: B. Keith Ryder

I just threw this together from scraps the other night, and it was fabulous. Probably enough for 6 large portions or 8 normal portions (we liked it so much that it was gone pretty quickly).

2 medium baking potatoes
1 large sweet potato (approximately equal amounts of sweet and white potatoes)
1 medium onion
1/2 cup or so crumbled blue cheese
1-1 1/2 cups cream, half-n-half, or milk

Preheat oven to 350F. Grease a 9x13-inch baking dish. Peel, and slice potatoes and sweet potato thin (1/8-1/16-inch slices). Chop onion. Make layers in the baking dish. Start with 1/2 the white potato slices, then 1/2 the sweet potato slices. Sprinkle on 1/2 the onion, then 1/2 the blue cheese. Season with some freshly ground black pepper (I didn't use salt because the cheese is salty -- add salt if you think you want it). Repeat layers. Pour in cream to almost cover, and cover dish with aluminum foil. Bake 1/2 hour covered, then remove foil and bake another 1/2 hour.