Creamy Scalloped Potatoes with Rosemary Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Creamy Scalloped Potatoes with Rosemary for a simple,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwisconsinpotatoes.com.
Cooking tools:
- Mandoline
- Food processor
- Pepper mill
- Microplane
- Pastry brush
- Baking dish
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Spoon
- Measuring spoon
- Measuring cup
- Aluminum foil
- Paper towel
- Kitchen towel
- Oven
- Baking sheet
Ingredients
- 4 lbs Yellow or Russet Potatoes, peeled and sliced 1/8” thick
- 4 cups Heavy Cream
- 1 Rosemary Sprig (Thyme, Sage, Marjoram, etc. can be subbed)
- 6 Garlic Cloves, crushed
- 1/2 tsp Nutmeg, freshly grated
- 2 1/2 tbsp Sea Salt
- 1 tbsp Freshly Ground Black Pepper
- 2 tbsp Unsalted Butter
- 1 tbsp Fresh Rosemary (Optional)
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