Description

Serve these creamy, white cheddar cheesy potatoes as a side dish with chicken or meatloaf. They are delicious the first day, but get even better as leftovers!

Ingredients

• 2 1/2 c. heavy cream
• 3/4 c. finely chopped shallots or onions
• 2 t. chopped fresh rosemary or 1 t. dried
• 2 t. sea salt
• 3/4 t.freshly ground black pepper
• 4 lb. russet potatoes, peeled, cut into 1/4-inch-thick rounds
• 2 c. packed, grated sharp white cheddar cheese, about 8 oz.

Steps

1. Preheat oven to 375 degrees. Grease or butter a 13x9x2-inch glass baking dish.
2. Whisk cream, shallots, rosemary, salt and pepper in medium bowl.
3. Place half of the potatoes in the prepared baking dish, overlapping them slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese.