1. Preheat oven to 400 degrees. 2. Place cream and crumbled blue cheese in the top of a double boiler over simmering water. 3. Stir constantly until cheese has melted, smooth and creamy. Remove from heat. 4. Butter a 13x9 baking dish. 5. Cut the potatoes into 1/2 inch wedges and arrange wedges in pan. 6. Salt and pepper the potatoes lightly. 7. Pour cream mixture over the potatoes. 8. Sprinkle rosemary and parsley flakes over potatoes and cream mixture. 9. Bake potatoes until a golden crust has formed on top and potatoes are tender when pierced with a fork, about 40-45 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
