Parmigiano Reggiano Potato Rosemary Gratin
12 idaho bake potatoes, peeled and diced small
½ cup rosemary chopped
½ cup chives chopped
½ cup truffle peeling chopped
2 quart heavy cream
2 cups whole milk
1# hand grated parmesan reggianno
12 ounce grated gruyere cheese
Salt and pepper
Taste before putting in dishes
Mix and season well, must be very moist.
Fill white round dishes and bake 12 minutes at 350 degrees
Top each with gruyere cheese and brown in oven. Extra Special to add diced fresh jalepenos.
Chef John Brand 