Au Gratin Rosemary Potatoes by Leann Albrecht
On Mother’s Day, Carl and I were able to spend the day with our mothers in St Louis. It was a special day in many ways. Besides visiting with our families, we had some amazing food….one of which was this dish. Gary didn’t have a recipe so I created my own version of it. It was fairly simple to make and one that gets better the second day. Here I paired it with a venison steak and Carrot Stir Fry .
In large skillet add:
1 quart organic chicken stock
6 medium potatoes – peeled and sliced 1/2 inch thick
4 TBLSP fresh chopped rosemary
1 TSP sea salt
Simmer potatoes in chicken stock until fork tender then remove them from liquid with slotted spoon and place in casserole dish.
1 cup heavy cream
1/2 TSP pepper
Cook the liquid another 10 minutes to reduce the amount by a third. Then remove skillet from heat and pour it over the potatoes. Cover the dish and place in the oven for 30 minutes at 350 degrees. Remove the dish from the oven and sprinkle on top:
2 cups shredded sharp cheddar cheese
Place the cover back on top and allow the cheese to melt and the liquids to absorb into the potatoes….about 5 minutes.
Serves 4 – 6 people