[DRAFT]
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 557 |
| Total Fat | 46 g |
| Saturated Fat | 28 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 163 mg |
| Sodium | 644 mg |
Reviews
Beautiful! I usually do Sunny’s sage potatoes, but the lemon and rosemary make it pop! I also used 1/2 cup yogurt instead of the 2/3 cup extra cream and it added a rich sour hint that complimented the lemon. Delicious!!
This was delicious and easy! The lemon and rosemary paired beautifully with the cream. Served with ham, etc for Easter and it was a nice change from traditional scalloped potatoes…