6 Cloves of Garlic Pressed
4 2-inch-long fresh Rosemary Sprigs
2 1/2 Cups Heavy Whipping Cream
2 1/2 Teaspoons Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/8 Teaspoon Freash Ground Nutmeg
2 Cups White Cheese (Can be swiss, white cheddar or good white european cheese) shred by hand.
2-Pounds White Russet Potatoes
1 1/2 Pounds Sweat Potatoes
1/4 Quarter Stick Butter
Step 1: Peel and slice potatoes. Keep in water to keep them from turning brown.
Step 2: Do not chop up the rosemary (if you do not like rosemary, try a very small or a few scrapes of cinnamon).
Step 3: Mix everything together.
Step 4: Spray a 9x13 pan with cooking spray.
Step 5: Dry off potatoes and place in pan.
Step 6: Pour mixture over potatoes.
Step 7: Spay a piece of foil with cooking spray and cover and bake for 1 1/4 hours covered at 350-degrees or until potatoes are getting soft.
Step 8: Remove foil and add the butter cut up into cubes.
Step 9: Turn over up to 410-degrees and continue cooking for 15-30 minutes or until top has browned some.
Step 10: Search and remove the rosemary or cinnamon stick.
Step 11: Let cool for 20-minutes. Sprinkle with parsley and serve.
Step 12: 6-8 good servings out of this dish.