This potato recipe is positively delicious. Incredibly creamy, cheesy, herby deliciousness and a mouth-watering scent while cooking. I've had amazing scalloped potatoes before, but this recipe takes the spotlight with a new twist on a warm, comforting classic.
Works great to make ahead, reheats well and tastes even better on the next day!
Ingredients
2 1/2 cups heavy cream
3/4 cup finely chopped shallots or onions
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
2 teaspoons celtic sea 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)
3/4 cup finely chopped shallots or onions
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
2 teaspoons celtic sea 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)
Directions
Preheat oven to 375°F. Butter 13x9x2 inch glass baking dish.
Whisk cream, shallots or onions, rosemary, salt and pepper in medium bowl to blend.
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.
Recipe Source [link]
0 comments:
Post a Comment