2.5 kg russet potatoes, peeled & sliced 5 1/4 lb
500 ml whipping cream 2 cup
125 g roquefort cheese, crumbled 4 oz
125 ml dry breadcrumbs 1/2 cup
7 ml dried rosemary, crumbled 1 1/2 tsp
50 ml butter, cut into small pieces 1/4 cup
Preheat oven to 425 F (220 C). Butter 15 x 10 inch (38 x 25 cm) 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 cheese 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 with sausages, steaks or roast lamb.
Serves 12