A spectacular, satisfying side dish that's a quick and easy partner for sausages, grilled steaks or roast lamb.
Recipe information
Yield
Serves 12
Ingredients
5 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups whipping cream
5 ounces Roquefort cheese, crumbled
1/2 cup dry breadcrumbs
1 1/2 teaspoons crumbled dried rosemary
1/4 cup (1/2 stick) butter, cut into small pieces
Preparation
Step 1
Preheat oven to 425°F. Butter 15 x 10 x 2-inch glass baking dish. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper. Bring cream to boil in heavy medium saucepan. Reduce heat to medium. Add Roquefort to cream; whisk until cheese melts. Pour cream mixture over potatoes. Cover with foil. Bake until potatoes are tender, about 1 hour.
Step 2
Preheat broiler. Mix breadcrumbs and rosemary in small bowl. Sprinkle over potatoes. Dot with butter. Broil until butter melts and crumb mixture is golden brown, watching closely, about 4 minutes. Let stand 10 minutes. Serve warm.
