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home > recipes > vegetables > spanish potatoes gratin
8 russet potatoes 2 springs fresh rosemary salt and pepper 1/4 lb Idiazabal cheese ( Spanish sheeep milk cheese ) grated 1/4 lb Manchego cheese grated ( another Spanish sheep milk cheese ) 2 cups heavy cream I found the cheeses in a gourmet food store. This is a very nice change from other potato gratins! Cook peeled potatoes until tender. Cool. Slice into 1/4 to 1/2 inch thick rounds. Arrange 1/2 in 9 x 13 baking dish. Salt and pepper and sprinkle with rosemary leaves. Mix the cheeses together and sprinkle 1/2 of the cheese over potatoes. Pour on 1 cup heavy cream. Repeat layer and end with the cheeses and cream. Bake in a 375F about 30 to 40 minutes or until top is browned. Yield: 10 to 12 servings.

Spanish Potatoes Gratin


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keyword: spanish
keyword: potatoes
keyword: gratin
ethnicity: spanish
recipes for vegetables
recipes by butterflydog
Email Address:
(posted March 18, 2007)

8 russet potatoes
2 springs fresh
rosemary
salt and pepper
1/4 lb Idiazabal
cheese ( Spanish sheeep milk cheese ) grated
1/4 lb
Manchego cheese grated ( another Spanish sheep milk cheese )
2 cups
heavy cream

I found the cheeses in a
gourmet food store. This is a very nice change from other potato gratins!

Cook peeled potatoes until tender. Cool. Slice into 1/4 to 1/2 inch
thick rounds. Arrange 1/2 in 9 x 13 baking dish. Salt and pepper and sprinkle with rosemary leaves. Mix the cheeses together and sprinkle 1/2 of the cheese over potatoes. Pour on 1 cup
heavy cream. Repeat layer and end with the cheeses and cream. Bake in a 375F about 30 to 40 minutes or until top is browned.

Yield: 10 to 12 servings.


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