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Lemon-Rosemary Scalloped Potatoes
Total:
1 hr 10 min
Prep:
15 min
Inactive:
10 min
Cook:
45 min
Yield:
4 to 6 servings
Total:
1 hr 10 min
Prep:
15 min
Inactive:
10 min
Cook:
45 min
Yield:
4 to 6 servings

Ingredients

Directions

Preheat the oven to 400°F. Butter the bottom and sides of a 1.5-quart casserole dish. Put the cream, rosemary, garlic, lemon zest, 2 teaspoons salt and some black pepper in a large saucepan. Peel and slice the potatoes 1/8 inch thick and add to the pan. Bring to a boil over medium heat and cook, stirring occasionally so the potatoes do not stick and are completely submerged, until the sauce thickens, about 5 minutes. Pour the mixture into the prepared baking dish and sprinkle with the Parmesan. Put the dish on a baking sheet and bake until the potatoes are tender and the top is brown and bubbling, about 40 minutes. Let stand 10 minutes before serving.

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