Tender potato slices baked with rosemary, garlic, and cream, creating a flavorful, golden casserole for any occasion.
# List of ingredients:
→ Vegetables
01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, thinly sliced
→ Aromatics & Herbs
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried rosemary
→ Dairy
05 - 7 tablespoons unsalted butter, melted
06 - 1/2 cup heavy cream
→ Seasonings
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
→ Topping
09 - 1/2 cup grated Parmesan cheese (optional)
# How to make it:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with butter.
02 - In a large mixing bowl, toss sliced potatoes, onion, garlic, rosemary, sea salt, and black pepper. Drizzle with melted butter and mix until vegetables are evenly coated.
03 - Arrange half of the potato mixture in the prepared baking dish and drizzle with half the heavy cream.
04 - Layer the remaining potato mixture on top and pour over the rest of the cream.
05 - Cover tightly with aluminum foil. Bake for 40 minutes.
06 - Remove the foil, sprinkle Parmesan cheese over the top if desired, and continue baking uncovered for 20 minutes or until the potatoes are golden and tender.
07 - Allow the dish to rest for 10 minutes before serving.
