Thanks goes out to Sandee for this White Cheddar Cheese Potato Gratin recipe. I made it Friday night and used the leftovers in another Elk Meat Pie. It was amazing!
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
- 2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)
- Mixed Italian cheeses
DIRECTIONS
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish.
- Whisk cream, shallots, 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. Top with Italian cheese mix.
- 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.
Thank you,
Sandee S.
Nevada Property Mortgage LLC
