* 3 lb. firm potatoes
* 8 oz. Roquefort cheese
* 1/3 c. butter
* 4 1/4 c. unsweetened condensed milk
* 6 egg yolks
* 4 Tbsp. thick cream
* 1 onion
* 4 cloves of garlic
* 2 sprigs of thyme
* Preheat the oven to 350° F. Peel the potatoes, wash and dry them, and slice thinly. Peel and crush the garlic; chop the onion.
* Put the egg yolks and condensed milk into a large bowl. Add the thick cream, crumbled Roquefort, garlic, onion, thyme leaves (remove from stems) and potatoes. Season with salt and pepper and mix well. Grease an au gratin dish or ramekins with butter.
* Put potato mixture into dish or cups, dot with pats of remaining butter. Cover with aluminium foil and bake for approximately 1½ hr. After one hour, remove foil to brown the top. Serve piping hot.