2 lbs Yukon
gold potatoes, cut into 1/4-inch slices
2 cups heavy cream
1 tbl chopped rosemary
1 garlic clove, grated
1 tsp salt
1/2 tsp ground black pepper
1 cup crumbled goat cheese
to 375 degrees.
Toss the potatoes, cream, rosemary, garlic and salt and pepper
together in a large bowl. Empty into a casserole dish (potatoes
should be 2-3 inches high in the dish). Top with crumbled goat
cheese. Bake for about 40 minutes or until potatoes are
fork-tender. Remove and let cool for 20 minutes before serving
(don't skip this step or your gratin will be too runny!!).