Serves 6-8

Ingredients
2 ½ pounds Russet potatoes
1 tsp. salt
¼ tsp. black pepper
1 tsp ground rosemary
½ cup grated parmesan cheese
½ cup sour cream
1 cup heavy cream
½ cup Bellisari’s Blue Cheese Honey & Shallot Spread
2 cups of al dente, small, chopped asparagus spears(optional)

Directions
Preheat oven to 350 F. Butter a 9"x13" glass baking dish. Peel and slice the potatoes into 1/4-inch slices. Toss them in a large bowl with the salt, pepper, and rosemary. In a small bowl, toss together the parmesan cheese and the Bellisari’s Blue Cheese, Honey & Shallot Spread. Layer half the potatoes in the buttered baking dish with one cup of the asparagus(optional). Sprinkle with half the cheese mixture and top with remaining potatoes and asparagus(optional).  In a bowl, whisk together sauce ingredients and pour over potatoes. Sprinkle with remaining cheese mixture. Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife. Serve immediately.