Creamy Potatoes with Rosemary
Source: Williams-Sonoma Vegetarian
- 3 lg russet potatoes (about 1 3/4 lbs total)
- 2 tbs unsalted butter
- 1/4 cup heavy cream
- 2 tbs dried rosemary
- 3 egg yolks
- 3/4 cup shredded Gruyere cheese
- salt and white pepper
- 1 cup tomato sauce
Preheat oven to 400 degrees F. Butter a 1 1/2 qu souffle dish and set aside.
Put potatoes in heavy saucepan and add water to cover. Bring to a boil over high heat. Reduce the heat to medim, cover, and boil gently until tender when pierced with knife (25-30 minutes).
Drain the potatoes and, when cool enough to handle, peel and slice. Put through a food mill or ricer, or mash with a potato masher. Add the butter, cream, and rosemary, and mix until potatoes are smooth. Add the egg yolks and stir to combine. Transfer to the prepared dish and fold in all but 2 tbs of the cheese and salt and white pepper to taste. Smooth the surface with the back of a spoon. Pour 1/3 cup of the toamoe sauce evenly over the top and sprinkle with the reserved 2 tbs cheese.
Bake until firm and golden brown (about 30 minutes).
Heat the reamining 2/3 cup tomato sauce and pour it into a bowl to pass at the table.
