5 medium Idaho potatoes (about 2 lb.)
3/4 c. plain dried bread crumbs
10 oz. Roquefort cheese, crumbled
1/2 c. freshly grated Parmesan cheese
2 tbsp. ground black pepper
2 c. heavy cream

Peel and boil potatoes until almost tender. Do not overcook. Allow to cool; slice lengthwise into very thin pieces.

Preheat oven to 350°F. Layer 1/4 of the potatoes in a shallow 8 x 8-inch baking dish. Top with 1/4 cup bread crumbs, 1/4 of the Roquefort, 1/4 of the Parmesan and 2 teaspoons pepper. Pour 2/3 cup cream over top. Repeat layers twice. Top with remaining potatoes and cheeses. Cover pan with foil and bake 20 minutes or until the potatoes are cooked through and the cheeses melt. Uncover the pan; bake another 10 to 15 minutes or until brown. Le cool 10 minutes; serve.

NOTE: You can double this recipe.

Bake in a 9 x 13 pan. Cover pan with foil and bake 20 to 30 minutes or until potatoes are cooked through and the cheeses melt. Uncover the pan.

Bake another 10 to 15 minutes or until brown. Lots of pepper, but the flavor is excellent with the bland potatoes. The dish looks soupy when taken from the oven, but the potatoes and crumbs absorb the liquid during the standing time.