- 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.
- 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.
- 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.
- 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.
- 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.
Click here for the original scalloped potatoes recipe.
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