Ingredients:
2 1/2 cups whipping cream
3/4 cup finely chopped shallots
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 lbs russet potatoes, peeled and cut into 1/4 inch-thick rounds
2 cups packed grated sharp white cheddar cheese ( about 8 ounces)
Directions:
Preheat oven to 375 degrees.
Butter 13 x 9 inch glass baking dish.
Whisk together cream, shallots, rosemary, salt and pepper in a medium bowl.
Put half of the potatoes in the baking dish, overlapping slightly.
Sprinkle with 3/4 cup cheese.
Add a second layer of potatoes.
Pour cream mixture over potatoes.
Sprinkle with the rest of the cheese.
Cover with foil and bake 1 hour.
Uncover and bake about 45 minutes more, until top is golden brown and potatoes are tender.
Cool 10 minutes before serving.
Servings: 8
Time preparation: 15 min.
Time total: 135 min.