This is the perfect side dish for a big ham dinner… and they are great reheated the next morning with eggs!

Ingredients:
3lb (1.4 Kg) huckleberry gold potatoes
2 Tbsp (30 mL) butter plus extra to coat the pan
1 sprig rosemary
1 Tbsp (15 mL) all-purpose flour
1 cup (250 mL) 35% cream
2 ½ cups (625 mL) milk
1 Tbsp (15 mL) whole grain mustard
½ tsp (2 mL) nutmeg
1 tsp (5 mL) salt, plus more to taste
3 cups (750 mL) grated old cheddar cheese

Method:
Preheat oven to 350ºF (180ºC).
Chop the rosemary, and thinly slice the potatoes.
Set aside half of the rosemary.
Butter a 12” cast iron skillet and arrange potatoes in a thin layer on the bottom.
Sprinkle a handful of chopped rosemary, and a pinch of salt on the potato layer.
Repeat layers, until potatoes reach about ½” below the rim of the skillet. 
On med heat in a saucepan, melt butter and add the rest of the chopped rosemary, and stir for a minute.
Add 1 Tbsp flour and stir constantly, until the mixture begins to smell slightly nutty.
Add milk and cream, stirring constantly, until liquid has reduced slightly.
Add mustard, nutmeg, and 2 cups old cheddar cheese.
Stir until the cheese is melted; remove from heat.
Pour milk mixture over the potatoes, shaking the skillet to fill all the spaces.
Bake for 45 minutes to an hour, until surface begins to brown.
Remove from the oven and sprinkle the remaining cheese on top.
Place back in the oven for an additional 5 minutes.


Prep Time: 75 minutes
Servings: 10