- 3 cups peeled and diced
potatoes
- ½ cup whipping cream
- ¾ cup finely chopped onions
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons salt
- ¾ teaspoon ground black pepper
- 4 pounds russet potatoes, peeled, cut into ¼&"-thick round
- 2 cups (packed) grated Vermont Sharp Cheddar Cheese
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Directions
Preheat oven to 375°.
Butter a 13x9x2 glass baking dish.
Whisk cream, onions, rosemary, salt, and pepper in a bowl to blend. Place half of
potatoes in prepared baking dish, overlapping slightly. Sprinkle with half the cheese.
Top with second layer of
potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese.
Cover gratin with foil and bake one hour. Uncover and bake
until top is golden brown and potatoes are tender, about 45 minutes longer. Let cool 10 minutes before serving.
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