Lemon-Rosemary Scalloped Potatoes

[DRAFT]
Save Recipe
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

1 tablespoon unsalted butter

2 3/4 cups heavy cream

1 1/2 teaspoons finely chopped fresh rosemary

1 clove garlic, smashed

Grated zest of 1 lemon

Kosher salt and freshly ground black pepper

2 pounds Idaho potatoes (about 4 potatoes)

1/2 cup grated Parmesan

Directions

  1. 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.
Skillet Rosemary Chicken
PREMIUM
6m Easy 97%
CLASS
Gluten-Free Chocolate Cake
PREMIUM
18m Easy 98%
CLASS
Homemade Rosemary Potato Chips with Charred Onion Dip
PREMIUM