Smoky Blue Cheese Potato Gratin

• 6 or 7 medium sized potatoes, peeled and thinly sliced
• 1 cup whipping cream
• 4 ounces blue cheese, crumbled (I prefer Maytag Blue...)
• 1/2 tsp habanero pepper flakes or to taste (I use cherry-smoked red savinas for the smoke flavor)
• 1/4 cup dry breadcrumbs
• 3/4 teaspoon crumbled dried rosemary
• 1/4 cup (1/2 stick) butter, cut into small pieces

Preheat oven to 425 degrees°F. Butter a glass baking dish. Layer potatoes in prepared dish, sprinkling each layer with salt, pepper and smoky Spanish paprika. Bring cream to boil in a saucepan and reduce heat to medium. Add blue cheese and pepper flakes to cream; whisk until cheese melts. Pour cream mixture over potatoes. Cover with foil. Bake until potatoes are tender, about 1 hour.

Preheat broiler. Mix breadcrumbs and rosemary (or italian seasoning) in small bowl. Sprinkle over potatoes. Dot with butter. Broil until butter melts and crumb mixture is golden brown, watching closely, about 4 minutes. Let stand 10 minutes. Serve warm. Serves 6. Also real tasty with some Black Forest ham added...