Rosemary Cheese Potatoes

Golden, creamy, and decadently cheesy, these baked rosemary potatoes feature tender slices layered with Swiss, Parmesan, and crumbled goat cheese, gently bathed in a garlic-infused cream sauce and roasted until perfectly golden-brown.

Recipe Information

Total Time:

Yield:

6 to 8 servings

Ingredients

4 ounces Swiss cheese, shredded (1 cup)

1⁄3 cup freshly grated Parmesan cheese

4 ounces fresh goat cheese, crumbled

1½ cups whole milk

1 cup heavy cream

2 pounds russet potatoes (about 6 medium)

2 tablespoons olive oil

2 teaspoons minced garlic

2 to 3 sprigs rosemary, 3 inches long (or 2 teaspoons dried rosemary, crushed)

½ teaspoon dried thyme, crushed

½ teaspoon sea salt

¼ teaspoon ground white pepper

Directions

Use aluminum foil to line a baking sheet that has sides. Grease a 12-inch deep-dish pie plate or 2-quart casserole with butter. In a small bowl, combine Swiss cheese and Parmesan cheese.
In a small saucepan, combine milk and cream. Over medium-high heat, bring cream mixture to a simmer but do not boil, stirring frequently. (Watch carefully as milk burns easily.)
Peel the potatoes and slice 1⁄8 inch thick into a large mixing bowl. Add the olive oil, garlic, rosemary, thyme, salt and pepper; stir until potatoes are coated.
Arrange half of the potatoes in the pie plate. Sprinkle 2⁄3 of the Swiss-Parmesan cheese and all the goat cheese over potatoes. Add remaining layer of potatoes on top of cheese.
Pour the heated cream mixture over the potatoes and sprinkle the remaining Swiss-Parmesan cheese on top.
Set the pie plate on the foil-lined baking sheet and place on the center rack in the oven. Bake in a preheated 350ºF oven about 1½ hours until the top is deeply browned and potatoes are tender. Let sit for 10 to 15 minutes before serving.