Potato Gratin with Cheddar, Shallots and Rosemary


  • 2 cups whipping cream
  • 1/2 cup finely chopped shallots
  • 1 tablespoon chopped fresh rosemary
  • 3 pounds new potatoes, with peel, thinly sliced
  • Salt and pepper, to taste
  • 8 ounces shredded sharp cheddar cheese


  1. Preheat oven to 400°.
  2. Grease a 13x9 inch baking dish.
  3. Combine cream, shallots and rosemary in a medium bowl and whisk to blend.
  4. Layer half of potatoes in prepared baking dish.
  5. Sprinkle with salt and pepper.
  6. Spoon half of the cream mixture evenly over potatoes.
  7. Sprinkle with half the cheese.
  8. Top with second layer of potatoes and sprinkle with salt and pepper.
  9. Pour remaining cream mixture evenly over the top.
  10. Sprinkle with remaining cheese.
  11. Bake 60 minutes, until bubbly and top is browned.
  12. Remove from oven and allow to rest 10 minutes before serving.
  13. Serves 8.