Name: Blue cheese scalloped potatoes with chipotle and bacon
Yield: 8
Ingredients: 1 teaspoon vegetable oil; 1/2 cup half-and-half or whole milk; 4 ounces blue cheese, crumbled and divided; 2 cloves garlic, chopped; 1 canned chipotle chile; Pinch of nutmeg; 2 1/2 cups heavy cream; 2 pounds russet potatoes, peeled and cut into 1/8 inch round slices; Salt and black pepper to taste; 8 ounces sharp white cheddar, shredded; 4 slices cooked bacon, crumbled