Cheesy potato gratin with rosemaryCourse: French Kitchen, Main Food Recipes
1lb Yukon gold potatoes
1.5 cups Gruyere shredded
1 tablespoon fresh rosemary
1 garlic clove minced
1/2 cup heavy cream
Salt + Pepper
- Oven at 230C. In a buttered glass baking dish, layer peeled and sliced potatoes, sprinkle of cheese, sprinkle of rosemary and salt+pepper (3 total layers).
- Add minced garlic to cream and pour over potatoes.
- The rest of the cheese goes on top. Bake 1 hour with aluminum foil on top.
- Remove aluminum foil and bake for 20 extra minutes.