White Cheddar Poatato Gratin |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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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 |
•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 |
( 4 large potatoes is approx 4 pounds) |
•2 cups (packed) grated sharp white cheddar cheese (about 8 ounces) |
Directions:
1. 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.
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