White Cheddar Poatato Gratin
From tryn 13 years ago
- 2 hours to make
- Serves 12
This dish is easy to make because you do not need to par boil the poatatoes first. You can assemble this dish early in day and refridgerate until ready to cook. Keep in mind, it needs a LONG TIME to cook.
Ingredients
- •2 1/2 cups whipping cream shopping list
- •3/4 cup finely chopped shallots shopping list
- •2 teaspoons chopped fresh rosemary shopping list
- •2 teaspoons salt shopping list
- •3/4 teaspoon ground black pepper shopping list
- •4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds shopping list
- ( 4 large potatoes is approx 4 pounds) shopping list
- •2 cups (packed) grated sharp white cheddar cheese (about 8 ounces) shopping list
How to make it
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Add sliced potatoes to cream mixture. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.
People Who Like This Dish 3
- maureenlaw ST LOUIS, US
- clbacon Birmingham, AL
- valinkenmore Malott, WA
- tryn Nowhere, Us
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