Smoky Potatoes Au Gratin

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
• 1/4 cup butter, cut into small pieces
• 5 medium potatoes, unpeeled and sliced thinly
• 1/4 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
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Instructions

1. Preheat oven to 350°F.
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.