Easy-peasy...my chef-daughter's recipe
1 5-lb bag Yukon Gold potatoes, peeled and sliced in a food processor
2 c 35% cream
2 c whole milk
2 sprigs fresh rosemary
2 c grated cheddar
salt and pepper
Butter a rectangular casserole dish. Preheat over to 350 degrees.
Arrange half of the sliced potatoes in the dish and sprinkle with half of the grated cheese.
Bring milk, cream and herbs to a boil and remove from heat. Season with salt and pepper.
Place remainder of potatoes in dish and cover with milk/cream liquid.
Push potatoes down with flat of your hand to make sure liquid and potato are compressed.
Sprinkle with remaining cheddar.
Cover with foil and placing an empty baking tray on shelf below, bake in oven for 1 hour.
Remove foil and bake for a further hour, until potatoes are cooked and top is golden and crusty.
8 generous portions.