Dauphinoise with a twist

I did an interesting meal tonight. The original plan was to do pork chops with Dauphinoise potatoes. I had a couple of pieces of Roquefort in the fridge though that needed using up, so I did a slightly different sauce.150g piece of Roquefort
As much cream as required for sauce for up to six people (the cheese is strong, so the taste will be strong too)
Potatoes for up to six people

Peel the potatoes and slice them. Bring to the boil. Drain, and place in an oven proof dish.

Melt the cheese in a saucepan over a low heat. Once melted, add the cream. Bring to the boil gently, then simmer for a few minutes.

Pour the sauce over the potatoes, and bake in the oven at around 180°C for about 30 minutes.


Roquefort often goes with pork, so this is a perfect accompaniment for pork chops, pork fillet or even roast pork.