INGREDIENTS
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5-7 medium sized yukon gold potatoes, sliced about 1/8 inch thick
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2 tablespoons butter, plus extra to coat the pan
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1 head garlic, chopped
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1 sprig rosemary, chopped
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1 tablespoon flour
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1 cup cream
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2 1/2 cups milk
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1 tablespoon dijon or whole grain mustard
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1/2 tsp nutmeg
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1 teaspoon salt, plus more to taste
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3 cups sharp cheddar cheese