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Potato Gratin with White Cheddar Cheese

Source of Recipe


Bon Appetit, March 2000






List of Ingredients



• 2-1/2 cups whipping cream
  
• 3/4 cup finely chopped shallots
  
• 2 tsp chopped fresh rosemary
  
• 2 tsp salt
  
• 3/4 tsp ground black pepper
  
• 4 lbs. russet potatoes, peeled, cut into 1/4-inch-thick rounds
  
• 2 cups (packed) grated sharp white Cheddar cheese (about 8 ounces)
  






Instructions



1. Preheat oven to 375 degrees (F). Butter a 13x9x2-inch glass baking dish.
   
   
2. Whisk cream, shallots, rosemary, salt and pepper in a medium bowl to blend. Place half of the 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.
   
   
3. 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.
   
   Makes 8 servings.