INGREDIENTS
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4 Idaho potatoes, thinly sliced
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2 tablespoons butter
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1 cup white onions, thinly sliced
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1 green onion, minced
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1 ½ cups Roth Buttermilk Blue®, crumbled
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1 ½ cups Roth Grand Cru® Reserve, shredded, divided
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6 – 8 button mushrooms, thinly sliced
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¼ pound prosciutto, chopped
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Salt and red pepper flakes to taste
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1 ½ cups half & half
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¼ cup green peas
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** I would substitute a diferent cheese for the buttermilk blue **