Rosemary Scalloped Potatoes

Kitchen Concoctions:

Prep Time: 10 minutes Cook Time: 50 minutes Serves: 4

1/2 tablespoon fresh rosemary

2-3 large Russet potatoes

1 cup Gruyere cheese, shredded

1/2 cup Parmesan cheese, shredded

1 teaspoon butter

1 cup heavy cream

2/3 cup milk

½ teaspoon each black pepper and salt

Preheat the oven to 425 °F.

Peel the potatoes and thinly slice. Place in a microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 7 minutes until slightly tender. Strain any liquid from the potatoes after microwaving.

Pick leaves of rosemary off the stems and finely chop. Place in a medium mixing bowl. Combine whole milk and heavy cream in the bowl with the rosemary, seasoning with salt and pepper.

Lightly butter an 8x8 inch baking dish. Layer the potatoes on the bottom, overlapping them slightly. Cover with 1/3 the Gruyere cheese, 1/3 the Parmesan cheese and 1/3 the heavy cream mixture. Season the first layer with salt and pepper, then repeat layering process until all ingredients are used (approximately two more times). Cover the dish tightly with aluminum foil.

Bake in preheated oven for 25-30 minutes or until potatoes are tender and sauce is thickened. Remove foil and cook for another 15 minutes until top is golden brown.

After cooking, let rest for about 5 minutes before cutting.

adapted from Cooking Planit