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Scalloped Potatoes

2.5 c heavy cream

3/4c carmelized onions or shallots

2t fresh rosemary

4 pounds of potatoes sliced 1/4" thick

2 c extra sharp cheddar

Salt and pepper


Whisk cream, onion/shallots, rosemary, and salt and pepper together.  Put half of the potatoes in the dish, overlapping slightly.  Sprinkle 3/4c cheese and top with a second layer of potatoes.  Pour cream mix over top.  Sprinkle with the rest of the cheese.  Cover with foil.  Bake for one hour at 375 degrees, then uncover until the top is golden brown and potatoes are tender (about 45 minutes)

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