Potato Gratin with White Cheddar CheeseTom & Kari|
2 & 1/2 cups whipping cream
3/4 cup finely chopped shallots
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch thick rounds
2 cups (packed) grated sharp white Cheddar cheese (about 8 ounces)
Preheat oven to 375 degrees.
Butter a 13x9x2-inch glass baking dish.
Whisk cream, shallots, rosemary, salt and pepper in 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.
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.
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