Ingredients:

• 1 1/2 cups heavy whipping cream
• 1 1/2 cups chicken broth
• 2/3 cup shallots, minced
• 2 teaspoons garlic, minced
• 3/4 teaspoon salt
• 10-11 oz Roquefort or good blue cheese
• 4 lbs Idaho® Russet Potatoes, peeled and thinly sliced

Directions:

1. Preheat oven to 400°F.
2. Mix first 5 ingredients (cream through salt) in large pot. Bring to simmer over medium-high heat.
3. Add half of the cheese; whisk until smooth. Chill remaining cheese.
4. Mix the sliced potatoes thoroughly with the cream mixture. Spread evenly in a prepared cooking dish. Cover with foil. Bake 15 minutes.
5. Uncover and continue baking until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
6. Dot potatoes with remaining cheese. Bake until the cheese softens, about 5 minutes.
7. Let cool 15 minutes before serving.