Potato, cheddar & rosemary bake
Preheat oven to 220C.
Peel potatoes and slice thinly with a mandoline or a very sharp knife. Place slices in a bowl and cover with cold water; set aside.
In a small saucepan, heat cream and butter with picked rosemary leaves (reserving some), garlic clove, bay leaf and salt. Slowly bring to boil, then reduce heat to simmer for about 10 minutes. Stir in pepper to taste.
Drain potato slices. Butter a small baking tray and place potato slices in layers, then cover with the hot cream mixture, reserving ¼ cup.
Cover tray with foil and cook in the oven for 45 minutes.
Remove the tray from the oven, discard the foil, and pour the remaining cream over the potatoes. Sprinkle with grated cheddar and remaining rosemary leaves.
Switch oven to grill setting and return tray to the oven top shelf for 5-8 minutes, or until the top is golden.
Serve with a delicious Sunday roast, barbecue or salad.