Roquefort Potato Gratin
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 2 cups whipping cream
- 1/2 cup dry breadcrumbs
- Carbohydrate 41 g(14%)
- Cholesterol 65 mg(22%)
- Fat 20 g(31%)
- Fiber 3 g(11%)
- Protein 8 g(17%)
- Saturated Fat 13 g(63%)
- Sodium 271 mg(11%)
- Calories 369
Preparation 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. 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.
Preparation 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. 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.
