Rosemary Potato Gratin

Ingredients:
4 Yukon Gold potatoes
2 C heavy cream
1 C grated Fontina cheese
2 oz fresh rosemary, chopped fine

Directions:
Thinly slice the potatoes into a bowl with the cream. Grease the sides of a bread pan with butter or oil. Alternate layers of potato and cheese in the bread pan, seasoning each layer with salt, pepper and rosemary. Add enough cream to the bread pan to cover half the height of potatoes. Bake at 450 degrees for 45 minutes until potatoes are cooked.