Rosemary Potato Gratin - cooking recipe

Ingredients

3 tablespoons unsalted butter, melted
1 cup heavy cream
5 lbs russet potatoes, peeled
2 tablespoons garlic, creamed
2 cups gruyere cheese, shredded
2 tablespoons fresh rosemary, chopped
seasoning salt
fresh ground black pepper

Preparation

Preheat oven to 350 degrees. Brush the sides of a 9x13 inch dish with the melted butter. Pour the cream into a large bowl. Slice the potatoes into 1/4 inch slices preferably with a mandolin or food processor and place them in the cream as you slice them.
Remove half of the potatoes from the cream and layer them in a prepared pan. Sprinkle with the garlic, half of the gruyere cheese and all of the rosemary. Season the top lightly with season salt and pepper. Layer with the rest of potatoes and top with the remaining cheese.
Place the dish on a baking sheet and place it in the oven. Bake until the top is golden brown and the potatoes are tender about one hour.