Dark's Kitchen

2 lbs potatoes, sliced thinly (peeled or unpeeled)
2 C cheddar cheese, grated
1 1/2 C heavy cream
1 C ricotta cheese
1/2 C parmesan cheese, grated
1 tsp fresh rosemary, chopped, plus extra for garnish
1 tsp fresh thyme, chopped, plus extra for garnish
1/2 tsp garlic powder
kosher salt and freshly ground pepper, to taste


Preheat oven to 375 F degrees.

Lightly grease a 9x13 baking dish.

In a large pan or skillet, set over medium heat, stir rosemary, thyme, and garlic powder, into heavy cream.

Bring mixture to a boil, then remove from heat and stir in 1 1/2 C cheddar cheese, ricotta and parmesan.

Mix until mostly smooth.

Lay potato slices on bottom of baking dish and pour 1/3 cheese sauce over them.

Repeat with another layer of potatoes and another 1/3 sauce.

Repeat with final layer of potatoes and remaining sauce.

Sprinkle remaining cheddar cheese over potatoes and cover with aluminum foil.

Bake for 40-45 minutes, or until potatoes are tender.

Uncover and bake another 15-20 minutes, or until golden brown and bubbly.

Let cool 10 minutes before serving.
Herbed Potato Gratin
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