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Rosemary Cheddar Potato Gratin

Gluten Free Every Day Cookbook
by Robert M. Landolphi
This dish is a traditional accompaniment to my family's Easter spiral-cut ham. Potatoes layered in a cream sauce with sharp Cheddar and a bit of fresh rosemary—can it get any better than that?
Serves 6


    • 2/3 cup grated Parmesan cheese
    • 1/3 cup gluten-free dried bread crumbs
    • 1 tablespoon butter, melted
    • 1 tablespoon olive oil
    • 1 cup diced onions
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh rosemary
    • 2 cups heavy cream
    • 2 cups shredded sharp white Cheddar cheese
    • 1/2 cup grated Parmesan cheese
    • Salt and freshly ground black pepper
    • 6 Yukon Gold potatoes, peeled and sliced 1/8 inch thick


Preheat the oven to 375°F and butter a 1½ -quart casserole dish. For the topping: In a small bowl, stir together the Parmesan, the bread crumbs, and melted butter. Set aside.

In a large saucepan, heat the oil over medium heat and sauté the onions and garlic until translucent, about 3 minutes. Add the rosemary and cook for 1 minute. Stir in the cream and bring to a boil. Remove from the heat and stir in the Cheddar cheese 1 cup at a time until completely melted, then stir in the 1/2 cup Parmesan cheese. Season with salt and pepper to taste.

Place a layer of potatoes in an overlapping pattern in the bottom of the prepared pan and pour one-fourth of the cheese sauce on top. Repeat the process 3 times, finishing with the cheese sauce. Bake, uncovered, until it is lightly brown in spots and bubbly, 50 to 60 minutes. Sprinkle the oread crumb topping over the potatoes and bake for another 15 minutes.


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