×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Creamy Scalloped Potatoes with Rosemary

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Side Dish

Prep Time

20 Mins

Cook Time

75 Mins

Serving

Serves 15

Ingredients

  • 4 lbs (1.81kg) Russet Potatoes, peeled and sliced 1/8” thick
  • 1 at (960ml) Heavy Cream
  • 1 Rosemary Sprig (Thyme, Sage, Marjoram, etc. can be subbed)
  • 6 (32g) Garlic Cloves, crushed
  • 1/2 tsp (~1g) Nutmeg, freshly grated
  • 2 1/2 tbsp Sea Salt
  • 1 tbsp Freshly Ground Black Pepper
  • 2 tbsp Unsalted Butter
  • 1 tbsp Fresh Rosemary (Optional)

Preparation

  1. Peel the potatoes then slice into 1/8 slices. This can be done more easily using a mandolin or vegetable slicing attachment on a food processor.  If using a knife, aim for thin and even slices. Then hold the potatoes in cold water while preparing the sauce.
  2. In a medium pot over medium-low heat combine the cream, rosemary sprig, garlic, nutmeg, salt, and pepper.  Heat the mixture for about 5-7 minutes being careful not to bring to a boil. The cream will infuse with the flavor of the herbs, becoming fragrant. Strain the mixture, reserving the cream, and discard the herbs and garlic.
  3. Brush the bottom of a shallow casserole dish (approx. 2-3 inches tall) with butter. Drain the potatoes and pat dry with a clean towel or paper towels. Shingle the potatoes in an even layer on the bottom of the buttered dish.  Spoon an even layer of the cream over the potatoes. Repeat with another layer of potatoes, then another layer of cream. Repeat this step until all the potatoes and all the cream have been used.
  4. Cover the scalloped potatoes with a piece of aluminum foil, place into a preheated 325 °F oven for 60 minutes. Remove the foil and continue baking for 20-30 minutes or until golden.
  5. Remove the dish from the oven and allow to cool for 20 minutes before slicing and serving.  Optionally you may choose to add some chopped rosemary to the top of the potatoes.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

330

Fat

16g

Sodium

1200mg

Cholesterol

75mg

Vitamin C

7mg

Carbohydrates

24g

Fiber

2g

Protein

5g

Potassium

576mg

Sugar

3g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up