Fingerling Blue Cheese Gratin

I once lived on the edge of a small potato farm in the rich Connecticut River Valley.  Under the moonlight, after the harvest, we would step sideways from our house and pick up the tiny potatoes the farmers left behind and could not be bothered with.  Little did the farmers know that someday these would end up most prized fingerling potatoes, fetching high prices.  But already we knew,  because they were tender and delicious.  Now nothing goes to waste and farmers are reaping these rewards as well.  Good for them - they grew them and they deserve it.

Cook them with cheese, cream and herbs and you can't go wrong.
About 2 doz small fingerling potatoes
1 cambray spring onion, diced
1/3 cup crumbled blue cheese
1/2 cup grated Monterrey Jack cheese
2 cloves garlic, minced
2 Tbsp fresh parsley, minced
1/2 tsp crushed red pepper flakes
1/2 cup heavy cream

Preheat oven to 375F. Cover the potatoes with a half inch cold water in a medium pot and bring to a boil. Salt generously and simmer until potatoes are just cooked through, about 10 minutes. Drain potatoes and slice in half lengthwise.

Toss potatoes gently together with the onion, cheeses, garlic, parsley and red pepper.

Season lightly with salt and fresh ground black pepper. Tip potato mixture into an oiled gratin pan or casserole.

Pour cream over potatoes and bake for about 15-20 minutes, covered.

Uncover and continue baking another 10 minutes or so, until the dish is browned and bubbly.

Serves 4 as a side dish.