Nutty Gorgonzola-Roasted Potato Slices

10 small red potatoes (about 2 inches in diameter)
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 oz. crumbled (1 cup) gorgonzola cheese, room temperature
1/2 cup chopped walnuts
2 tablespoons chopped fresh chives

Heat oven to 400 F. Slice off each end of potato; discard. Cut potatoes into 3/8 inch slices (about 3 per potato)
In a medium bowl, combine potato slices and oil; toss to coat. Arrange slices on an ungreased cookie sheet. Sprinkle with salt and pepper. Bake at 400 for 20 minutes or until tender.
Meanwhile in a small bowl, combine cheese, walnuts and chives. Mix well.
Top each roasted potato slice with a scant 1 tablespoon cheese mixture. Serve warm.

Make ahead tip-
Roast the potatoes in advance, cover and refrigerate them for up to a day. Mix the cheese topping; cover and refrigerate it for up to two hours. To serve, arrange the potato slices on a cookie sheet. Spoon the topping onto the slices and heat them in a 350 oven for about 10 minutes, or until they are hot.