Preheat the oven to 240 °C (top heat). Cut the Roquefort into small cubes and mix with heavy cream and veal stock to make a homogeneous cheese sauce. Place the potatoes in a well-buttered ovenproof dish and spread the cheese sauce evenly over them. Cook au gratin in the preheated oven (or under the grill) until the cheese sauce has a tender skin but is still gooey.
Preparation Tip:
RECOMMENDED ADDITION: fresh baguette
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