Roquefort Potato Gratin Food

SWEET POTATO AND KALE SALAD WITH ROQUEFORT

Steps:

• To roast the sweet potatoes, heat the oven to 425 degrees. Rinse the sweet potatoes and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the sweet potatoes on the foil. Bake 40 to minutes to an hour, depending on the size of the sweet potatoes. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.
• Meanwhile make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar. Season to taste with salt and pepper. For best results, leave it to sit for at least an hour.
• To make the crispy kale, heat the oven to 300 degrees. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.
• Peel the sweet potatoes, quarter lengthwise and slice. Place in a salad bowl and add the pecans and half the crispy kale.
• Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.

EASY ROQUEFORT POTATO GRATIN

Steps:

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

ROQUEFORT POTATO GRATIN

Steps:

• Preheat oven to 425°F. Butter 15 x 10 x 2-inch glass baking dish. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper. Bring cream to boil in heavy medium saucepan. Reduce heat to medium. Add Roquefort to cream; whisk until cheese melts. Pour cream mixture over potatoes. Cover with foil. Bake until potatoes are 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, watching closely, about 4 minutes. Let stand 10 minutes. Serve warm.