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“This potato dish is a must served with prime rib! You can use gorgonzola in place of Roquefort. This makes a huge amount so it is a perfect dish to serve for a dinner party, of coarse you can cut the recipe in half. Please don't leave out the dried rosemary, it really adds extra flavor.”
1hr 25mins

Ingredients Nutrition

  • 5 12 lbs potatoes (peeled and cut into 1/8-inch very thin slices)
  • salt and pepper
  • 2 cups whipping cream
  • 6 ounces Roquefort cheese, crumbled
  • 34 cup dry breadcrumbs (can use a bit more breadcrumbs)
  • 1 -2 teaspoon dried rosemary
  • 13 cup butter, cut into tiny pieces


  1. Set oven to 425 degrees.
  2. Butter a 15 x 10-inch baking dish (preferably glass).
  3. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper.
  4. Bring the whipping cream to a boil in a saucepan; reduce heat to medium and add in Roquefort, whisk until cheese melts.
  5. Pour the cheese/cream mixture over the potatoes.
  6. Cover with foil.
  7. Bake for about 1 hour, or until potatoes are desired tenderness.
  8. Set oven to broil.
  9. In a small bowl mix together the breadcrumbs and dried rosemary.
  10. Sprinkle over potatoes.
  11. Dot with butter pieces, and broil until the crumb mixture is golden brown (watch closely) about 3-4 minutes.
  12. Let stand for 10 minutes before serving.

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