Roquefort Potatoes

We serve these potatoes with  fillet of fish or chicken breast for our lunch menu. We serve with a mixed green salad in summer and fresh garden vegetables in winter.

Set oven to 425 degrees. This recipe makes 12 servings.

Peel and cut into 1/8 inch slices. Layer in a buttered 10 x 15 inch glass baking dish, sprinkling salt and pepper between each layer.

• 5 1/2 lbs. russet potatoes
• salt and pepper to taste

Bring to a boil in  sauce pan over high heat, stirring constantly:

• 2 cups heavy cream

Reduce heat to medium, add and whisk until melted:

• 6 ounces Roquefort cheese, crumbled

Pour cream mixture over potatoes, and cover with foil.  Bake in oven for 1 hour or until potatoes are tender.

Mix and sprinkle over the potatoes, and then dot with the butter.

• 1 cup dried bread crumbs
• 1 1/2 teaspoons rosemary, chopped finely
• 1/2 cup butter, cut into small pieces

Broil for 3 or 4 minutes until the butter melts and bread crumbs are light brown.

Let stand for 10 minutes before serving.