Rosemary & Four Cheese Gratin Recipe

Ingredients:

8 Potatoes, Peeled

2 T Rosemary, Finely Chopped

1 T Garlic, Minced

1 Cup Shredded Parmesan

1 Cup Crumbled Feta

1 Cup Heavy Cream

2 T Salt

1 T Black Pepper

2 Cups Shredded Mozzarella and Provolone

METHOD:

Use a mandolin or a very sharp knife to thinly slice the potatoes (about 1/8^th inch thick). In a mixing bowl, gently toss them with all of the ingredients except for the mozzarella and provolone blend.

Generously apply pan spray to a 9×13 baking pan. Layer the potato mixture into the pan. Cover with foil and bake for 45 minutes at 375. The potatoes should be fork tender at this point. If they are not, cook an additional 10 minutes and check again. When the potatoes are ready, remove the foil and evenly spread the mozzarella and provolone blend over the top of the gratin. Bake in the oven for 10 more minutes, or until the cheese begins to brown on top. (The broiler setting may be used at this point to help the cheese brown.)