This is the perfect side dish for a big ham dinner… and they are great reheated the next morning with eggs! <br /> <br />Ingredients: <br />3lb (1.4 Kg) huckleberry gold potatoes <br />2 Tbsp (30 mL) butter plus extra to coat the pan <br />1 sprig rosemary <br />1 Tbsp (15 mL) all-purpose flour <br />1 cup (250 mL) 35% cream <br />2 ½ cups (625 mL) milk <br />1 Tbsp (15 mL) whole grain mustard <br />½ tsp (2 mL) nutmeg <br />1 tsp (5 mL) salt, plus more to taste <br />3 cups (750 mL) grated old cheddar cheese <br /> <br />Method: <br />Preheat oven to 350ºF (180ºC). <br />Chop the rosemary, and thinly slice the potatoes. <br />Set aside half of the rosemary. <br />Butter a 12” cast iron skillet and arrange potatoes in a thin layer on the bottom. <br />Sprinkle a handful of chopped rosemary, and a pinch of salt on the potato layer. <br />Repeat layers, until potatoes reach about ½” below the rim of the skillet. <br />On med heat in a saucepan, melt butter and add the rest of the chopped rosemary, and stir for a minute. <br />Add 1 Tbsp flour and stir constantly, until the mixture begins to smell slightly nutty. <br />Add milk and cream, stirring constantly, until liquid has reduced slightly. <br />Add mustard, nutmeg, and 2 cups old cheddar cheese. <br />Stir until the cheese is melted; remove from heat. <br />Pour milk mixture over the potatoes, shaking the skillet to fill all the spaces. <br />Bake for 45 minutes to an hour, until surface begins to brown. <br />Remove from the oven and sprinkle the remaining cheese on top. <br />Place back in the oven for an additional 5 minutes. <br /> <br /> <br />Prep Time: 75 minutes <br />Servings: 10
