These certainly weren't the prettiest potatoes I've ever made but they sure were some of the tastiest. I had to cook them longer and add more half and half but in the end, these had a wonderful, interesting flavor thanks to the rosemary.

These were pretty tasty but I felt another cheese would have made these even better such as Gruyere.

I don't usually cook food that is so indulgent, but Christmas dinner only comes once a year! With all the cream and cheese and rosemary (our favorite!) I hoped this would be fantastic, but it didn't wow us. The cooking time was spot on for 1/4" slices (I too used my mandolin), but I would have preferred them to be much thinner. I also think another cheese would have been a better pairing (grueyer?) as the chedder and bechamel didn't quite come together after baking.