Bower Hill Recipes - Vegetables, Side Dishes, Salads

Potato Gratin with White Cheddar Cheese 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 to 60 minutes longer. Let gratin cool 10 minutes before serving.

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