Roasted Potatoes With Gorgonzola Cheese Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 -10 potatoes (i use red potatoes with the skin on)
• 4 garlic cloves (i use jarred and more is a good thing)
• 1/2 cup olive oil
• 1 tablespoon oregano
• 1 1/2 lemon, juice of
• coarse salt (to taste)
• coarse black pepper (to taste)
• 4 cups heavy cream
• 4 ounces crumbled gorgonzola (not dolce)
• 4 tablespoons grated parmesan cheese (to thicken)
• ground pepper (do not add any salt)
• 4 tablespoons chopped parsley

Recipe

• 1 boil the potatoes whole until they are just tender. (let them cool).
• 2 bring the heavy cream to a boil in medium saucepan. continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. it should thicken nicely. make sure you stir and watch that is does not overboil or you'll have a mess.
• 3 remove from heat and add the cheeses, pepper and parsley. whisk together and keep warm on low.
• 4 preheat oven to 425°f.
• 5 cut potatoes into nice size wedges.
• 6 put potatoes into a large bowl and add all the other ingredients.
• 7 toss lightly to coat evenly with the oil mixture.
• 8 place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
• 9 place crisp potatoes in a serving dish and pour gorgonzola cheese sauce on top of all and serve.