4 1/2 oz. crumbled blue cheese
1 1/2 c. whipping cream
1 1/2 lbs. sm. new potatoes (unpeeled)
1 1/2 tsp. parsley
3/4 tsp. rosemary leaves
Salt and pepper, freshly ground

Preheat oven to 400 degrees.

Place cream and crumbled blue cheese in the top of a double boiler over simmering water. Stir constantly until cheese has melted, smooth and creamy. Remove from heat.

Butter a 13x9 baking dish. Cut the potatoes into 1/2 inch wedges and arrange wedges in pan. Salt and pepper lightly. Pour cream mixture over the potatoes.

Bake potatoes until a golden crust has formed on top and potatoes are tender when pierced with a fork, about 40-45 minutes. Be sure to sprinkle rosemary and parsley flakes over potatoes and cream mixture before baking.