Best Roquefort Potato Gratin Recipes

Roquefort Potato Gratin image

Yield Serves 12

Number Of Ingredients 6

5 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups whipping cream
5 ounces Roquefort cheese, crumbled
1/2 cup dry breadcrumbs
1 1/2 teaspoons crumbled dried rosemary
1/4 cup (1/2 stick) butter, cut into small pieces

Steps:

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.

Easy Roquefort Potato Gratin image

Provided by Kittencalrecipezazz

Categories Potato

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 7

5 1/2 lbs potatoes (peeled and cut into 1/8-inch very thin slices)
salt and pepper
2 cups whipping cream
6 ounces Roquefort cheese, crumbled
3/4 cup dry breadcrumbs (can use a bit more breadcrumbs)
1 -2 teaspoon dried rosemary
1/3 cup butter, cut into tiny pieces

Steps:

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.