Spanish Potatoes Gratin

submitted by butterflydog

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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