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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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Shepherd


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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