THOSE POTATOES

Steps:

• 1. Melt butter in a saucepan. Add flour and whisk over low heat for 2 min. Remove pan from heat. Gradually stir in the cream and the stock. Return pan to heat. Cook and stir sauce unitl it is smooth and thickened. Stir in the Parmesan, salt and pepper. 2. Gently fold the potatoes into the cheese sauce. Taste for seasoning; add more salt and pepper if needed. 3. Divide the potato mixture between six individual buttered remekins ( or a 2 quart au gratin dish). Sprinkle with Roquefort cheese, melted butter, and paprika. 4. Bake in a 425 oven for 12-14 minutes for individual servings (20-25 for large dish) or until cheese bubbles.