White Cheddar and Potato Gratin

How was your weekend? I hope you all had a lovely Mother’s Day. My family knows me well and we hit the beach for breakfast after church. I love being down by the water and one of our favorite breakfast spots in Laguna Beach is Coyote Grill. If you are ever visiting it’s a fun spot to pop into it. Later in the afternoon, we hosted a BBQ with my parents so that we could celebrate my sweet mom. I am so very blessed to have grown up with her as my mother. I have never met a more selfless and loving woman. We kept things simple so that we could just enjoy and spend time together. And even though my sister, who is living in Singapore, could not be with us, I made one of her favorite recipes!

My sister is an amazing cook. In fact, you may remember I shared her Hot Sichuan Green Bean recipe that is always a crowd pleaser not too long ago. Well, these potatoes are no exception. I only make them on holidays or special occasions and seriously savor every single bite. I promise they are fantastic. The rosemary adds the perfect touch.

White Cheddar and Potato Gratin

Serves 8

2 ½ c. whipping cream

¾ c. finely chopped shallots

2 t. chopped fresh rosemary

2 t. salt

¾ t. ground black pepper

4 lbs. russet potatoes, cut into ¼ inch-thick rounds

2 c. (packed) grated sharp white cheddar cheese (about 8 oz.)

Directions

Preheat oven to 375 degrees. Butter 13 x 9 x 2 inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in a medium sized bowl. Place half of potatoes in baking dish, overlapping slightly. Sprinkle with ¾ c. cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer {be sure to keep an eye on them towards the end}. Let gratin cool 10 minutes before serving.

Note: This dish can be made one-day ahead and refrigerated. Reheat either in the microwave or the oven until hot. Leftovers can be frozen and re-used at a later date.

Yum!

Don’t mind the brown on the sides of the dish! If you want to prevent that, just butter the sides of the dish all the way to the rim. We are all friends here and I felt I could share my less than perfect looking dish. Ha. Trust me, after you taste them you won’t care if the dish was brown!

I also love this recipe because you can make it ahead. And I am nosy when it comes to cooking and like to see what people serve with their dishes. While these potatoes go so well with pretty much anything, our Mother’s Day dinner consisted of grilled chicken, grilled zucchini spears, white cheddar and potato gratin and a tomato & avocado salad.

 

Let me know if you try this recipe. I promise you won’t be disappointed.

Other Scrumptious Recipes

Hot Sichuan Green Beans

Cilantro Lime Tacos

Meat and Cheese Platter {with how to video}

Summer Shrimp Salad

Skinny Dip