Roquefort Potatoes Gratin- Amy

5 ¼ lbs. russet potatoes, peeled, cut into 1/8 inch slices

2 cups whipping cream

5 oz. Roquefort cheese crumbled

½ cup breadcrumbs

1 ½ tsp. dried rosemary

½ stick of butter, cut into small pieces.

Preheat oven to 425.  Butter glass baking dish. Layer potatoes in dish, sprinkling each layer with salt and pepper. Bring cream to boil in saucepan. Reduce heat to medium.  Add Roquefort to cream, wisk until cheese is melted.  Pour cream mixture over potates. Cover with foil.  Bake until 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.  Watch closely, about 4 minutes.  Serve warm.