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Rosemary Corn and Potato Gratin Recipe

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This recipe for Rosemary Corn and Potato Gratin, by , is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Shepherd
Added: Thursday, December 4, 2008


1 1/2 T. Butter
4 1/2 T. Oil
2 cups Corn
2 cups (2/3 lb.) unpeeled diced Redskin Potatoes
1 cup chopped onion
2 T. chopped fresh Rosemary
3/4 tsp. Salt
1/8 tsp. Cayenne Pepper
4 large Eggs
2 cups Half n Half
2 cups grated Gruyere Cheese

Preheat oven to 350บ.

Melt butter with 1 1/2 T. of oil in skillet over medium heat. Add corn and saute 5-6 minutes and remove from pan.

Return pan to medium heat and add remaining 3 T. of oil. When oil is hot, add potatoes and onions, saute until tender 7-8 minutes.

Remove pan from heat. Stir in corn, rosemary, salt and cayenne.

In large bowl, whisk eggs and half n half. Add corn and potato mixture plus 1 1/2 cups of cheese.

Transfer to baking dish and bake 25 minutes or until gratin begins to set.

Remove pan and sprinkle with remaining cheese and continue baking for another 15-20 minutes or until a knife comes out clean.

Cool for 5 minutes.





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