Cooking Directions

• Heat the oven to 400°F.  Using a sharp knife, make crosswise cuts into the potatoes (1/8-to 1/4-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom.  Arrange the potatoes in a 13x9x2-inch baking dish.  Fan the slices of the potatoes open slightly.
• Heat the butter in a 3-quart saucepan over medium heat.  Add the onion and cook for 3 minutes or until tender, stirring occasionally.  Add the garlic, flour and half the rosemary and cook and stir for 1 minute.  Stir in the broth and heat to a boil.  Reduce the heat to medium-low.  Cook for 5 minutes or until the broth mixture is slightly thickened.  Stir in the heavy cream, half the Gouda cheese and the Parmesan cheese.
• Pour the broth mixture over the potatoes, making sure the mixture gets in between the slices.  Cover the baking dish.
• Bake for 40 minutes.  Uncover the baking dish.  Spoon the broth mixture from the bottom of the dish over the potatoes.
• Bake for 20 minutes.  Sprinkle with the remaining Gouda cheese.  Bake for 5 minutes more or until the potatoes are tender and the cheese is melted and lightly browned.  Sprinkle with the remaining rosemary.

Ingredients

• 8 medium Yukon Gold potato, unpeeled (about 3 pounds)
• 2 tablespoons butter
• 1 small onion, finely chopped (about 1/4 cup)
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 2 teaspoons chopped fresh rosemary leaves
• 1.5 cups Vegetable or Chicken Broth
• 0.5 cup heavy cream
• 4 ounces Gouda cheese, shredded (about 1 cup)
• 0.5 cup grated Parmesan cheese