Garlic And Rosemary Scalloped Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a saucepan, melt butter over medium heat. Add minced garlic and chopped rosemary, and cook until fragrant.
• STEP 3.Add flour to the saucepan and whisk until smooth. Gradually pour in milk, whisking constantly, until the mixture thickens.
• STEP 4.Layer half of the sliced potatoes in the greased baking dish. Pour half of the sauce over the potatoes and sprinkle with salt and pepper.
• STEP 5.Repeat the layering process with the remaining potatoes, sauce, salt, and pepper.
• STEP 6.Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
• STEP 7.Let the scalloped potatoes cool for a few minutes before serving. Garnish with fresh rosemary, if desired.
• STEP 8.Serve hot as a side dish or as a main course for a vegetarian meal.

Cooking Tips

• To save time, you can use a mandoline slicer to quickly and evenly slice the potatoes.
• For a cheesy twist, sprinkle grated Parmesan or cheddar cheese between the layers of potatoes.
• If you prefer a creamier texture, you can add a layer of shredded cheese on top of the final layer of sauce before baking.
• Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the potatoes in a covered baking dish and bake at 350°F (175°C) until heated through.

Storage and Serving

• Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the potatoes in a covered baking dish and bake at 350°F (175°C) until heated through.
• Serve the Garlic and Rosemary Scalloped Potatoes hot as a side dish or as a main course for a vegetarian meal.
• Garnish with fresh rosemary for an extra touch of flavor and presentation.