Easy Roquefort Potato Gratin

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READY IN: 1hr 25mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 5 12
    lbs potatoes (peeled and cut into 1/8-inch very thin slices)
  • salt and pepper
  • 2
    cups whipping cream
  • 6
    ounces Roquefort cheese, crumbled
  • 34
    cup dry breadcrumbs (can use a bit more breadcrumbs)
  • 1 -2
    teaspoon dried rosemary
  • 13
    cup butter, cut into tiny pieces
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DIRECTIONS

  • Set oven to 425 degrees.
  • Butter a 15 x 10-inch baking dish (preferably glass).
  • Layer potatoes in prepared dish, sprinkling each layer with salt and pepper.
  • Bring the whipping cream to a boil in a saucepan; reduce heat to medium and add in Roquefort, whisk until cheese melts.
  • Pour the cheese/cream mixture over the potatoes.
  • Cover with foil.
  • Bake for about 1 hour, or until potatoes are desired tenderness.
  • Set oven to broil.
  • In a small bowl mix together the breadcrumbs and dried rosemary.
  • Sprinkle over potatoes.
  • Dot with butter pieces, and broil until the crumb mixture is golden brown (watch closely) about 3-4 minutes.
  • Let stand for 10 minutes before serving.
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