6 Reviews

Boy-o-boy-o-boy these are good. I used unsalted butter and garlic powder instead of salt. The combination of Roquefort and Parmesan flavours is just delightful.

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Mille® April 18, 2002

These were very good. Comfort food. Just I found the sauce a bit to thick so I suggest cutting back on the flour 3 tablespoons should be plenty. Thanks

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Rita~ March 12, 2007

Great Recipe! I made this as one part of a dinner that we do for 25 in December. Everyone LOVED it! Had to tell a number of them where to get the recipe. I used the 1/2 & 1/2 instead of the cream and it was plenty rich! All your directions were spot on. Thanks for making me look great!! October 2006 Made this again for our "Family Dinner". Substituted a Double Glouster for the Roquefort. My Guests liked it even better than before. I'll ALWAYS keep this one for special occasions!

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Dean Kunigisky October 21, 2006

I prepared this dish for Father's Day. I can understand why you've made it for 20 years! Everybody raved about the taste, from myself to in-laws to picky kids! Your tradition will be one of ours from now on. I made it the day ahead because my oven would be taken up with the prime rib, and gently heated it in the microwave. Also, I used fat-free half-and-half and blue cheese because it's what I had on hand. This recipe is a keeper! Thanks for sharing it, Su!

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Chef PotPie June 20, 2005

EXCELLENT potatoes!!! The combination of ingredients goes perfectly to make a wonderful sauce for the potatoes. Would not change a think. Thanks so much for sharing this, Susanrussell.

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Merlot June 06, 2003

I followed the recipe except for the Roquefort, I had to use Blue Cheese. The cream sauce was wonderful, it didn't need any changes. The Blue Cheese permeated the whole dish, so if you don't like the flavor of the cheese you may enjoy the potatoes in cream sauce with no added flavor or add some cubed ham.

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Val in Colorado July 07, 2002
Those Potatoes