Those Potatoes

Those Potatoes

  • Prep Time: 20 mins
  • Total Time: 32 mins
  • Servings: 4-6

    • About This Recipe

    “I have been making this for Christmas dinner for 20 years. Great with roast beef or ham. I substitute half and half for the cream and use regular black pepper, because it’s what I have on hand.”

    Ingredients

  • 5tablespoonsbutter
  • 5tablespoonsflour
  • 2cupslight cream
  • 2/3 cupchicken broth
  • 5tablespoonsgrated parmesan cheese
  • 1teaspoonsalt
  • 1/2 teaspoonwhite pepper
  • 2lbspeeled diced cooked potatoes, peeled and diced
  • 6tablespoonscrumbled Roquefort cheese
  • 1/2 teaspoonpaprika
  • 2teaspoonsbutter

    • Directions

  • Preheat oven to 450 degrees.
  • In a saucepan, melt 5 Tbsps butter.
  • Add flour and cook over low heat, stirring, for 2 minutes.
  • Remove pan from heat and gradually stir in cream and broth.
  • Cook, stirring until sauce is thick and smooth.
  • Stir in Parmesan cheese, salt and pepper.
  • Fold in potatoes.
  • Add more salt and pepper to taste.
  • Put in buttered casserole.
  • Mix Roquefort with melted butter and paprika.
  • Sprinkle on top.
  • Bake until cheese melts, 12-14 minutes.

    • Reviews

  • “Boy-o-boy-o-boy these are good. I used unsalted butter and garlic powder instead of salt. The combination of Roquefort and Parmesan flavours is just delightful.”

  • “These were very good. Comfort food. Just I found the sauce a bit to thick so I suggest cutting back on the flour 3 tablespoons should be plenty. Thanks”

  • “Great Recipe! I made this as one part of a dinner that we do for 25 in December. Everyone LOVED it! Had to tell a number of them where to get the recipe. I used the 1/2 & 1/2 instead of the cream and it was plenty rich! All your directions were spot on. Thanks for making me look great!!October 2006Made this again for our “Family Dinner”. Substituted a Double Glouster for the Roquefort. My Guests liked it even better than before. I’ll ALWAYS keep this one for special occasions!”

  • “I prepared this dish for Father’s Day. I can understand why you’ve made it for 20 years! Everybody raved about the taste, from myself to in-laws to picky kids! Your tradition will be one of ours from now on. I made it the day ahead because my oven would be taken up with the prime rib, and gently heated it in the microwave. Also, I used fat-free half-and-half and blue cheese because it’s what I had on hand. This recipe is a keeper! Thanks for sharing it, Su! “

  • “EXCELLENT potatoes!!!The combination of ingredients goes perfectly to make a wonderful sauce for the potatoes.Would not change a think.Thanks so much for sharing this, Susanrussell.”

  • “I followed the recipe except for the Roquefort, I had to use Blue Cheese. The cream sauce was wonderful, it didn’t need any changes.The Blue Cheese permeated the whole dish, so if you don’t like the flavor of the cheese you may enjoy the potatoes in cream sauce with no added flavor or add some cubed ham.”

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