Rosemary Gruyere Scalloped Potatoes
Kristine Boydstun
Wonderfully cheesey potatoes infused with rosemary.
ingredients
- 5 lbs. Red Potatoes
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons minced fresh rosemary
- 3/4 cup shredded Gruyere cheese
- 3/4 cup Parmesan cheese
- 1 cup sour cream
- 2 cups cream
- 1 teaspoon salt
directions
- 1
Preheat oven to 350*. Butter a 9 X 13 inch glass baking dish.
- 2
1.Slice potatoes into 1/4-inch slices. Toss them in a large bowl with the 2 teaspoons salt, pepper and rosemary.
- 3
2.In a small bowl, toss together cheese.
- 4
3.Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.
- 5
4.In a bowl whisk together sauce ingredients and pour over potatoes.
- 6
5.Tap the baking dish on the counter to spread out the sauce and help release any air bubbles.
- 7
6.Sprinkle with remaining cheese mixture.
- 8
7.Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife.
- 9
8.Serve immediately.
notes
Great dish for a brunch or luncheon. This will WOW! your guests.
Source: My own adaptation
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