Horseradish Cheddar Gratin Potatoes

This is a hardy potato gratin using unpeeled Russet potatoes and an edgy horseradish cheddar pub cheese spread.  Depending on the brand, you might even want to augment with a teaspoon or two of prepared horseradish

5-7 medium Russet (or favorite) potatoes (2-3-inches), enough to fill a 9-inch casserole
8 oz Cheddar Horseradish Pub Cheese dip
4 oz Monterrey Pepper Jack cheese, cubed 1/4-inch
1/2 cup sour cream
1/4 cup milk
2 cloves, garlic, minced
1 Tbsp dried rosemary, crumbled
1/4 cup shredded Parmesan cheese

Preheat oven to 375F.  Scrub the potatoes and dry them. Rub them all over with just a dash of olive oil and prick each one several times with the tines of a fork.

Microwave potatoes whole for 2-1/2 minutes on high. Flip potatoes over (use a napkin they are hot!) and microwave again for 2-1/2 minutes. Flip one more time and microwave 2-1/2 minutes; a total of 7-8 minutes.

Remove potatoes from the microwave oven with a kitchen towel, and cube about 1/2-inch. I leave the skins on for this dish. You can remove if you prefer.

Mix together the pub cheese, Pepper Jack cheese, sour cream, milk, garlic and rosemary in a large bowl.

Tip in the potatoes and mix well. Scoop mixture into an oiled 9-inch round casserole same sprinkle with Parmesan cheese.

Pop casserole in oven and back about 45 minutes, until browned and bubbly.

Serves 6-8 as a side dish.