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ROQUEFORT POTATO GRATIN Recipe

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This recipe for ROQUEFORT POTATO GRATIN, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 Lbs. Russet Potatoes (peeled and cut into 1/8 inch slices)
1 Cup Whipping Cream
2 1/2 oz. Roquefort Cheese (you can use Blue Cheese)
1/4 Cup Dry Breadcrumbs
1 Tsp. Crumbled Dried Rosemary
1-3 Tbsp. Butter (cut into small pieces)

Directions:
Directions:
Preheat oven to 425.
Butter a 9X9 baking dish. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper. Bring cream to boil in a heavy 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.
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.

 

 

 

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