[DRAFT]
Save Recipe Print
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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Simple Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Scalloped Potatoes and Ham

Recipe courtesy of Ree Drummond

Scalloped Potatoes with Ham

Recipe courtesy of Food Network Kitchen

Four-Cheese Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

All-Crust Sheet-Pan Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Salmon with Lemon, Capers, and Rosemary

Recipe courtesy of Giada De Laurentiis

Garlic Roast Chicken with Rosemary and Lemon

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword