Au Gratin Rosemary Potatoes

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.

Then add:

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

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