Rosemary Gruyère Potato Gratin
Ingredients
5 lbs.
Yukon Gold potatoes, scrubbed, peeled and sliced ¼" thick
2 qts.
water, cold
1 tbsp. plus 1 tsp.
kosher salt, divided
6 tbsp.
Kowalski's Unsalted Butter
2 tbsp.
flour
3 cups
heavy cream
3 cups (about 12 oz.)
shredded Gruyère cheese
3 tbsp.
finely minced fresh rosemary, divided
Directions
- Place potato slices in a large pot; cover with cold water salted with 1 tsp. salt.
- Boil potatoes over high heat until tender (about 10 min.); drain and let cool.
- Preheat oven to 350°.
- Arrange cooled potato slices in layers on the bottom of a 2 qt. baking dish; set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour and remaining salt; cook butter mixture, stirring constantly, until bubbly.
- Stir in cream; bring to a boil, stirring constantly. Continue boiling and stirring for 1 min.
- Remove from heat; stir in cheese and 2 tbsp. rosemary. Continue stirring until cheese is melted.
- Pour cheese sauce over potatoes; bake in preheated oven, uncovered, until bubbly and golden-brown on top (30-35 min.).
- Sprinkle remaining rosemary evenly over top; let stand, covered, for 10 min. before serving.
