Rosemary Potato Gratin

Thinly slice potatoes (use a mandolin if you have one).

Place 1/3 of the shredded cheese in the bottom of Demarle flower mold.

Place 1/3 of the potato slices on top of the cheese. Sprinkle with salt, pepper, and a touch of garlic powder.

Top with 1/3 of the cheese and drizzle with 1 Tbsp melted butter.

Layer with another 1/3 of the potato slices and sprinkle with salt and pepper. Top with 1 Tbsp fresh rosemary, the remaining cheese and 1 Tbsp melted butter.

Layer remaining potato slices and drizzle final Tbsp of melted butter. Press mixture down firmly with the back of a large spoon.

Bring milk to a boil over low heat in a small saucepan; pour over potato mixture.

Bake at 425 degrees, uncovered for 45 minutes. Let stand 15 minutes before unmolding onto a plate to serve.