Lemon-Rosemary Scalloped Potatoes

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  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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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


  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.
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