Pear-Rosemary Potato Gratin

12 oz. yellow potatoes, sliced 1/8" thick

2 Bosc pears, peeled, halved, cored, and sliced lengthwise 1/8" thick

1 5.2-oz. package semisoft cheese with garlic and fine herbs (such as Boursin)

3/4 c. half-and-half

4 T. grated Parmesan cheese, divided

1/4 t. salt

1 T. chopped fresh rosemary, plus more if desired

1/2 t. lemon zest, plus strips if desired

Preheat oven to 375 degrees. In a medium saucepan, bring salted water to boiling. Add potato slices. Simmer, uncovered, for 3 min. Drain. Let cool slightly, about 10 min. Arrange potato slices and pear slices in a 1-1/2-qt. au gratin dish, alternating them.

In a small saucepan, combine semisoft cheese, half-and-half, 2 T. Parmesan, and salt. Whisk over medium-low just until melted. Add rosemary and lemon zest. Pour over potato and pear slices. Sprinkle with remaining Parmesan. Top with additional rosemary and lemon zest strips, if desired.

Bake, uncovered, 40 min. or until potatoes are tender and browned. Let stand 10 min. Remove rosemary and lemon zest strips, if used.

Serves 4.

Adapted from Better Homes & Gardens magazine, Nov. 2020, p. 141.