Rosemary Potato Gratin
- 2 cups Gruyere cheese, shredded
- 6 large russet potatoes, peeled & thinly sliced
- Salt & pepper, to taste
- Garlic powder, to taste
- 3 tbsp butter, melted
- 2 tbsp Rosemary Basil Thyme Herb blend
- 3/4 cup milk
Preheat oven to 425 degrees F and place oven rack in center position. Place the Flexipan® Mold of Choice on the Perforated Baking Sheet and set aside.
In bottom of mold, sprinkle approximately 1/3 of shredded cheese, then 1/3 of potato slices, overlapping as necessary. Sprinkle with salt, pepper and a touch of garlic powder.
Top with 1/3 of cheese and drizzle with 1 tablespoon of butter. Layer 1/3 of potato slices and sprinkle with salt and pepper. Top with 1 tablespoon herb blend, remaining cheese and 1 tablespoon butter. Layer remaining potato slices and drizzle final tablespoon of butter on top. Press mixture down firmly. Bring milk to a boil and pour over potato mixture.
Bake for 45 minutes. Cool for 15 minutes before unmolding.