This is an easy way to serve potatoes. Its makes a nice accompaniment to steak or meatloaf. It is imperative that you slice the potatoes thin enough so they cook through. If they are still not done, recover with foil and allow to bake longer.
2 1/2 cups whipping cream
3/4 cup shallots - finely chopped
2 teaspoons fresh rosemary - chopped
2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes - cut in 1/4" rounds
2 cups cheddar cheese - grated
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.
Calories: 515 Calories From Fat: 64%
Protein: 12g Carbohydrate: 35g
Cholesterol: 132mg Sodium: 749mg