Yield: 8 servings

Prep Time: 60 minutes

Photography: Daniel Shechter

Styling: Noa Kanarek

Ingredients:
10 slices Tnuva Edam Cheese, cut into small pieces
3 slices of Tnuva Edam Hickory Smoked, cut into small pieces
¼ cup butter, cut into small pieces
5 medium potatoes, unpeeled and sliced thinly
¼ cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
8 ounces light cream or half and half
1 tablespoon fresh rosemary leaves
½ teaspoon salt
½ teaspoon freshly ground pepper.

Instructions:
1. Preheat oven to 350⁰F.
2. In a large bowl, combine the sliced potatoes with olive oil, salt and pepper.
3. Arrange the slices on a baking pan lined with parchment paper and bake for 25 minutes, until softened.
4. In a separate bowl, combine the rosemary, light cream, and the cheeses.
5. Arrange half of the potato slices on a greased 9”x13” Pyrex pan and cover with half of the cheese mixture. Place a second layer of potatoes and pour the rest of the cheese mixture on top. Decorate with a few rosemary leaves.
6. Dot with the butter and season with salt and pepper. Bake for another 25 minutes, until nicely browned.