Easy-peasy...my chef-daughter's recipe
...never fails...
...delicious...
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.
...enjoy!
Sounds delicious. Potatoes are wonderful any old way, but this recipe sounds like a special comfort food for cold evenings. So pretty, too!
ReplyDeleteHaving them with ribs and spinach Sanda!
DeleteA regular chez Cro, too. But I slice mine by hand.
ReplyDeleteYou are a better man than I am Gunga Din...takes wayyyy to long to cut them by hand!
DeleteOne of my favourite dishes...especially on these cold evenings...thank you for sharing.
ReplyDeleteHave a wonderful weekend.
Catherine
xx
I wished I could share how wonderful the kitchen smelled when it was cooking Catherine. One of my go-to recipes!
DeleteThis looks and sounds delicious. Your daughter is amazing. A pro cook. Thanks for sharing the recipe. I'm ecstatic to try the dish.
ReplyDeleteweb design Australia
Easy-peasy mia...let me know how it turns out.
DeleteGoing to cook this for a side dish for Christmas Dinner...delish!
ReplyDeleteBut never mind the potatoes...I WANT those shoes!!! (header photo)
me too Sis!
Delete