Print
Email
Add a photoServings: 8
Ingredients
- 2Â 1/2 c. whipping cream
- 3/4 c. finely-minced shallots
- 2 tsp minced fresh rosemary
- 2 tsp salt
- 3/4 tsp freshly-grnd black pepper
- 4 lb russet potatoes peeled, and
- Â Â cut into 1/4"-thick rounds
- 2 c. grated sharp white cheddar cheese (packed)
Directions
- Preheat oven to 375 degrees. Butter 13- by 9- by 2-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 c. cheese. Top with second layer of potatoes. Pour cream mix over potatoes in dish. Sprinkle with remaining cheese.
- Cover gratin with foil and bake 1 hour. Uncover and bake till top is golden and potatoes are tender, about 45 min longer. Let gratin cold 10 min before serving.
- This recipe yields 8 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 8 servings | |
| Calories 452 | |
| Calories from Fat 220 | 49% |
| Total Fat 25.05g | 31% |
| Saturated Fat 15.67g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 814mg | 34% |
| Potassium 1053mg | 30% |
| Total Carbs 44.86g | 12% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.62g | 1% |
| Protein 14.18g | 23% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
