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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

ROQUEFORT POTATO GRATIN Recipe

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This recipe for ROQUEFORT POTATO GRATIN is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 425º.
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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