Garlic And Rosemary Scalloped Potatoes

Name: Garlic And Rosemary Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1.5 kg desiree potatoes (peeled and thinly sliced 3-5mm thick); 4 cloves garlic (crushed); 3 tbsp rosemary leaves; 1/2 cup cream; 1/2 cup chicken stock; salt and pepper

Felicity MacLeod

Prep 20 mins20m

Cook 1 hr1h

Serves 6

Everyone loves scalloped potatoes, but scalloped garlicky potatoes are brilliant and are a must whenever I'm cooking a roast chicken.

With this recipe you shouldn't feel too guilty; there's only a little cream but you still end up with an amazing creamy sauce thanks to the stock. As a result you don't have to worry about making gravy just pour over this sauce.

ᔥ Originally from Garlic And Rosemary Scalloped Potatoes Recipe - Taste.com.au

Ingredients

1.5 kg desiree potatoes (peeled and thinly sliced 3-5 mm thick)
4 cloves garlic (crushed)
3 tbsps rosemary leaves
½ cup cream
½ cup chicken stock
salt and pepper

Instructions

Keep screen awake

1
Preheat the oven to 200°C and lightly grease a rectangular ovenproof dish (approx 29 x 19 x 5cm deep).
2
Arrange one-third of the potato into a layer in the base of the dish. Sprinkle half the garlic and rosemary over the potato. Repeat another layer of potato, the remaining garlic and chopped rosemary, then a final layer of potato slices.
3
Combine the cream and stock in a jug, and whisk with a fork to combine. Drizzle over the top of the potatoes. Season with freshly ground black pepper, and scatter the whole rosemary leaves on top.
4
Cover tightly with foil and bake for , until the potatoes are just tender. Remove the foil and cook for another , until the top is golden brown. Stand for , and cut to serve.

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