• Place your Large Round Mold on the top of your Medium Perforated Baking Sheet. Set Aside.

POTATO GRATIN PREPARATION

• Peel your potatoes and slice them on the thinnest setting of your Mandoline. NOTE: You may keep them in a large bowl of cold water so they don't turn grey.
  6 potatoes
  
• In a mixing bowl, whisk the heavy cream, cheddar mix and gruyère cheese together with the chopped garlic cloves, Italian parsley and fresh rosemary. Season with salt and pepper.
  12.70 oz heavy cream, 4 oz Cheddar Mix Cheese, 3 oz Gruyère Cheese, 3 Garlic Cloves, Italian parsley, Fresh Rosemary, Sel Gris Mill, Pepper Mill
  
• Drain the water from the sliced potatoes and add them to your cheesy herbs. Gently toss to coat so they do not break.
  
• First line a handful of potatoes at the bottom of your Round Mold. Then working with a few at a time, go all around into a circle and fill the center. Pour the remaining of the cream onto the potatoes. Add the chucks of butter. Cover with the Octagonal Bonmat.
  1.94 oz butter
  

BAKE!

• Preheat oven to 375F/190C. Bake for 40 minutes covered. Then, carefully remove the Octagonal Bonmat and continue to bake for an additional 30 minutes. (Every oven heats differently, monitor your gratin at the 1 hour mark). It is ready when the potatoes are cooked through.
  
• Once your Festive Italian Herbs Potato Gratin is out of the oven, let it cool down for about 15 minutes: This will allow the cheese to settle. When ready, serve it with your favorite main course. Bon Appétit & Happy Holidays!