Easy Roquefort Potato Gratin |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This potato dish is a must served with prime rib! You can use gorgonzola in place of Roquefort. This makes a huge amount so it is a perfect dish to serve for a dinner party, of coarse you can cut the recipe in half. Please don't leave out the dried rosemary, it really adds extra flavor. Ingredients:
5 1/2 lbs potatoes (peeled and cut into 1/8-inch very thin slices) |
salt and pepper |
2 cups whipping cream |
6 ounces roquefort cheese, crumbled |
3/4 cup dry breadcrumbs (can use a bit more breadcrumbs) |
1 -2 teaspoon dried rosemary |
1/3 cup butter, cut into tiny pieces |
Directions:
1. Set oven to 425 degrees.
2. Butter a 15 x 10-inch baking dish (preferably glass).
3. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper.
4. Bring the whipping cream to a boil in a saucepan; reduce heat to medium and add in Roquefort, whisk until cheese melts.
5. Pour the cheese/cream mixture over the potatoes.
6. Cover with foil.
7. Bake for about 1 hour, or until potatoes are desired tenderness.
8. Set oven to broil.
9. In a small bowl mix together the breadcrumbs and dried rosemary.
10. Sprinkle over potatoes.
11. Dot with butter pieces, and broil until the crumb mixture is golden brown (watch closely) about 3-4 minutes.
12. Let stand for 10 minutes before serving.
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