White Cheddar & Rosemary Potato Gratin
Creamy, cheesy, and deeply cozy, this white cheddar and rosemary potato gratin is fall at its best. Every bite is tender, aromatic, and rich with flavor.
Equipment
- Large saucepan
- Mandolin or sharp knife
- Deep 10-inch round baking dish or 9×13 baking dish
- Cutting Board
- Oven-safe sheet pan
- Measuring Cups
- Cheese grater
Ingredients
- 7 medium Yukon gold potatoes thinly sliced
- 2 medium shallots peeled and quartered
- 2 cups heavy cream
- 2 sprigs fresh rosemary
- Salt & pepper to taste
- 2 tablespoons butter divided
- 2 1/2 cups freshly grated sharp white cheddar cheese
Instructions
- Preheat your oven to 350°F.
- Wash and thinly slice the potatoes using a mandolin or sharp knife.
- Add the sliced potatoes, heavy cream, shallots, rosemary, salt, and pepper to a large saucepan. Heat over medium until the mixture reaches a gentle simmer. Reduce heat to low.
- Simmer for 15–20 minutes, until the potatoes begin to soften. Remove from heat.
- Melt 1 tablespoon of butter and brush it onto the bottom and sides of a deep 10-inch round baking dish.
- Layer one-third of the potatoes into the dish, then sprinkle with one-third of the cheddar. Repeat for all three layers.
- Ensure the dish isn’t overly full.
- Alternatively, use a 9×13 baking dish and create two generous layers.
- Place the baking dish on a sheet pan to catch any drips.
- Bake for 45–60 minutes, or until the top is golden and the potatoes are tender. Serve warm.