Blue Cheese Scalloped Potatoes

Ingredents 4 to 5 Russet Potatoes 2 packages blue cheese - 8 oz. 1 teaspoon Dry Hot Mustard 1 teaspoon White Pepper 1 can Evaporated Milk 1/2 cup Whipping Cream

Thin Slice the potatoes

In a bowl add the Hot Mustard, the White Pepper, the evaporated milk, the whipping cream and mix well.

Layer in a 1 1/2 quart casarole dish the potatoes and crumble the blue cheese into layers.

Pour the milk mixture over the potatoes

Bake in a 350 degree oven of 1 1/2 hours or until the top os a crispy brown.