A new way to gratin.
Its still very rich, creamy, and cheesy, so itll feel right at home on theholiday table.
Rub cut sides of garlic clove firmly against bottom and sides of a 2-quart glass or ceramic baking dish.
Credit:Greg DuPree; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Coat dish with cooking spray.
Remove from heat; let stand 10 minutes.
Using a slotted spoon, remove garlic, bay leaves, and rosemary.
(Its okay if some rosemary leaves are left in the liquid.)
Repeat layers twice, using all remaining cream mixture on top layer.
Cover dish with aluminum foil, and bake in preheated oven for 45 minutes.
Remove from oven; uncover and sprinkle gratin evenly with pecorino Romano.
Let stand 10 minutes before serving.
