Rosemary Potatoes au Gratin

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf, fresh
  • 1 Garlic clove
  • 6 Potatoes, medium
  • 1 Rosemary, fresh sprig

• Baking & Spices

  • 1 tsp Salt

• Dairy

  • 50 g Comte cheese, grated
  • 400 ml Double cream/heavy cream

Found on vikalinka.com

Description

Ingredients

• 400 ml/ 1½ cups double cream/heavy cream
• 1 garlic clove
• 1 fresh rosemary sprig
• 1 fresh bay leaf
• 1 tsp salt
• 6 medium potatoes
• 50 g Comté cheese, grated

Directions

• Preheat the oven to 450F/220C
• Slice your washed and unpeeled potatoes thinly with a mandoline slicer or with a sharp knife and put them in a bowl filled with cold water, set aside.
• Pour cream in a small saucepan and add fresh rosemary, a bay leaf, salt and a peeled garlic clove cut lengthwise. Slowly bring it to a boil to allow the cream to get infused with herbs and garlic. It should take about 7-10 minutes on low heat.
• Butter a 9 round pan and arrange well-drained potatoes slices in layers. Then pour hot cream over the potatoes while reserving ¼ cup of the cream.
• Cover with foil and cook in the preheated oven for 45 minutes.
• Take the foil off and test for doneness with a knife, which should pierce them easily.
• Change the oven setting to broil/grill. Pour the rest of the cream over the potatoes and sprinkle with grated cheese.
• Broil/Grill for 2 more minutes until the cheese is bubbly and slightly browned on top.