Potatoes Au Gratin
2 lbs Russet Potatoes, peeled and sliced into 1/8 inch-thick slices
2 ½ cups of Heavy Cream
1 teaspoon of salt
1/8 teaspoon white pepper
1 sprig of fresh Rosemary
4 ounces of Gruyere Cheese, finely shredded
½ onion, cut into two wedges
Butter
Pre-heat oven to 375 degrees. Add cream, salt, pepper, rosemary, and onion to saucepan and bring to a boil. Add potato slices and lower heat while gently stirring potatoes and cream mixture for ten minutes. Discard the onion and rosemary.
Butter an 8”x8” baking dish. Using a slotted spoon, arrange a layer of potatoes, then some cheese. Continue layering, finishing with potatoes. Leave some cheese on the side to sprinkle on top during the last 15 minutes of cooking. Pour leftover cream mixture over potatoes.
Bake for 45 minutes. Remove baking dish and add remaining shredded cheese and bake for another 15 minutes or until it’s deep golden brown.
Let sit and rest for a minimum of 20 minutes before serving.