Roquefort Gratin Potatoes
  • 3 pounds large red-skinned potatoes
  • 3 cups milk
  • kosher salt
  • 4 ounces Roquefort cheese
  • 1 cup heavy cream
  • 1/4 cup jack cheese, grated
  • fresh ground white pepper
  • 1/4 teaspoon nutmet
  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  1. Scrub potatoes adn slice thin, approixmately 1/2 inch, using thin slicing disk or food processor. Do not rinse or dry potatoes after slicing. Rinse out a large , heavy saucepan with water but do not dry inside (this will help prevent milk and starchy potatoes from scorching). Add potatoes to the pot and cover with milk. Season lightly with salt. Cover and bring to a boil, reduce heat to low and continue cooking approximately 15 minutes or until potatoes are just about cooked. Meanwhile, mix Roquefort and whipping cream until smooth. Add the grated cheese, salt, pepper, nutmeg and cayenne pepper. Rub garlic onto a 4 quart baking dish. Alternate layers of cooked potatoes and roquefort mixture into baking dish ending with potatoes. Cover with remaining milk left in saucepan. If it's runny, reduce until thick. Dot with butter. Bake at 400 degrees for 1 1/2 hours or until gratin is golden brown and bubbling. Gratin will hold hot at 200 degrees for up to 2 hours. Potatoes may be peeled or prepared in a rustic manner with the skin on.