1 tablespoon Butter
1 tablespoon Garlic, Chopped
2 cups White Onion, Chopped
4 lbs Yukon Gold Potatoes, Peeled and Sliced 1/4 inch thick
8 ounces Sharp Cheddar Cheese, Shredded
4 ounces Asiago or Smoked Gouda Cheese, Shredded
1/2 cup Parmesan Cheese, Shredded
3 cups Heavy Cream
2 Eggs, Beaten
1 tablespoon Dry Parsley Flakes
1/4 cup Fresh Rosemary Leaves
Step 1
Pre-heat your oven to 350 F
Step 2
In a medium to small size sauté pan over medium heat, melt butter then sauté garlic and onions for 3 to 5 minutes or until softened. Stir in the fresh rosemary. Do not brown.
Step 3
Prepare a medium size casserole dish by spraying with non-stick vegetable oil. (Approximately 8 inches by 10 inches)
Step 4
Beat together the heavy cream and eggs.
Step 5
Begin by pouring about 1/2 cup of the cream and egg mixture on the bottom of the casserole dish.
Step 6
Divide the potatoes into 3 portions and then shingle one portion of the potatoes on top of the cream mixture, then 1/3 amount of each of the 3 cheeses.
Step 7
Sprinkle 1/2 of the sautéed onion mixture on top of these cheeses.
Step 8
Pour another 1/2 cup of the cream and egg mixture over the onions.
Step 9
Repeat Step 6
Step 10
Repeat Step 7
Step 11
Repeat Step 8
Step 12
Finished the last of the 3 layers by repeating Step 6 using up the remaining cream mixture.
Step 13
Depending on the thickness you cut the potatoes and the exact dimension of your chosen casserole dish, the expectation is that the cream mixture is sufficient to JUST cover the slices of potatoes. If not, this recipe will still be fine.
Step 14
Lightly tent the casserole dish with aluminum foil and place in the oven.
Step 15
Depending on the exact temperature of your oven expect the cream mixture to set and the potatoes to fully cook in approximately 50 minutes to a bit over 1 hour.
Step 16
When the casserole is nearly fully cooked, remove the aluminum foil to allow the top surface to brown.
Step 17
The casserole will be full cooked when a toothpick inserted into the middle of the casserole (and through the potatoes themselves) comes out clean and easy.
Step 18
Allow the potato casserole to rest a minimum of 30 minutes before serving.
Step 1
Pre-heat your oven to 350 F
Step 2
In a medium to small size sauté pan over medium heat, melt butter then sauté garlic and onions for 3 to 5 minutes or until softened. Stir in the fresh rosemary. Do not brown.
Step 3
Prepare a medium size casserole dish by spraying with non-stick vegetable oil. (Approximately 8 inches by 10 inches)
Step 4
Beat together the heavy cream and eggs.
Step 5
Begin by pouring about 1/2 cup of the cream and egg mixture on the bottom of the casserole dish.
Step 6
Divide the potatoes into 3 portions and then shingle one portion of the potatoes on top of the cream mixture, then 1/3 amount of each of the 3 cheeses.
Step 7
Sprinkle 1/2 of the sautéed onion mixture on top of these cheeses.
Step 8
Pour another 1/2 cup of the cream and egg mixture over the onions.
Step 9
Repeat Step 6
Step 10
Repeat Step 7
Step 11
Repeat Step 8
Step 12
Finished the last of the 3 layers by repeating Step 6 using up the remaining cream mixture.
Step 13
Depending on the thickness you cut the potatoes and the exact dimension of your chosen casserole dish, the expectation is that the cream mixture is sufficient to JUST cover the slices of potatoes. If not, this recipe will still be fine.
Step 14
Lightly tent the casserole dish with aluminum foil and place in the oven.
Step 15
Depending on the exact temperature of your oven expect the cream mixture to set and the potatoes to fully cook in approximately 50 minutes to a bit over 1 hour.
Step 16
When the casserole is nearly fully cooked, remove the aluminum foil to allow the top surface to brown.
Step 17
The casserole will be full cooked when a toothpick inserted into the middle of the casserole (and through the potatoes themselves) comes out clean and easy.
Step 18
Allow the potato casserole to rest a minimum of 30 minutes before serving.
If you’re looking to take the ordinary potato side dish to the NEXT level, this recipe is just what you’re looking for. The golden flesh of the Yukon Gold potato paired with 3 different cheeses and the flavor and scent of fresh rosemary complements this dish so well.
While we love this recipe JUST as it it, feel free to add some sun-dried tomatoes for some additional interest.
The potatoes in this recipe can either be sliced 1/4 inch or diced if you prefer. We highly recommend that you use a good quality Parmesan cheese and a sharp to very sharp cheddar cheese to make this recipe as good as it can be.
We recommend making this dish a few hours before serving to allow the custard and starch in the potatoes to “set”. Reheat as needed to served afterwards.
Oct 4, 2024
With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
