Two 6-in sprigs of rosemary, plus 1 tbsp chopped fresh leaves
1 bay leaf
1 1/2 cups half and half
2 lbs. Yukon Gold potatoes
1/2 cup sour cream
Salt and pepper
1 pinch cayenne pepper
Instructions
Position a rack in the lower third of the oven and preheat to 350 degrees. In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the rosemary and bay leaf and cook until fragrant, about 1 minute. Stir in the half and half and bring to a boil. Remove from the heat and let stand for 15 minutes.
Peel and thinly slice the potatoes. Discard the rosemary sprigs and bay leaf from the cream mixture and bring to a simmer. Stir in the the potatoes, sour cream, 1 1/2 tsp. salt, 1/2 tsp. pepper and the cayenne and cook until the potatoes are slightly softened, about 10 minutes.
Transfer the mixture to a greased 8-inch square baking dish. Bake until golden-brown, about 45 minutes. Let stand for 15 minutes.
Originally Submitted
1/2/2010
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