Wednesday, March 9, 2011

Roquefort Potato Gratin

This is a very creamy and flavorful side dish.  I like to serve it with a roast instead of mashed potatoes.


5 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy cream
5 ounces Roquefort cheese, crumbled
1/2 cup mozzarella cheese
1/2 cup dry breadcrumbs
1 1/2 teaspoons fresh chopped rosemary
1 garlic clove, chopped
1/4 cup (1/2 stick) butter, cut into small pieces
1 tsp salt
1 tsp black pepper

Preheat oven to 425°F. Butter a 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. Add garlic and reduce heat to medium. Add Roquefort and mozzarella cheeses to cream; whisk until cheese melts. Pour cream mixture over potatoes. Cover with foil. Bake until potatoes are tender, about 1 hour.  Remove from oven.
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 before serving.

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