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.