Scalloped Potatoes with Garlic and Rosemary


There’s nothing like a creamy potato casserole to make your troubles disappear. This one is a slight twist on an old, old French side dish, guaranteed to sooth the soul and lift the spirits. Soaking the potatoes in cold water removes starch, which allows them to soak up the cream, which makes them divinely creamy. This recipe is supposed to make two generous servings. Then, again, you might want to keep the whole thing for yourself. SAM

1 pound new white potatoes (3 to 4 medium)
1 clove garlic, pressed
3 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary leaves
1 tablespoon minced fresh parsley
Salt and freshly ground white pepper to taste
1/2 pint heavy cream

Preheat the oven to 350 degrees F. Lightly grease a 1-quart casserole and set aside.

Slice the potatoes 1/8 inch thick, soak for 5 minutes in cold water, rinse thoroughly, and spread out between paper towels to dry. Combine the garlic and olive oil. Layer the potatoes in the prepared casserole, seasoning each layer with the garlic mixture, rosemary, parsley, salt, and pepper. Pour the cream on top and bake at 350 degrees for 1 hour, or until liquid is absorbed and the potatoes are tender and browned.
Makes 2 servings.


3 Responses to Scalloped Potatoes with Garlic and Rosemary

  1. […] Rocky Road of Love and Other Great Recipes « Scalloped Potatoes with Garlic and Rosemary Camembert Salad […]

  2. Stephen says:

    I can’t get a garlic press that holds up. They keep breaking on me. How ’bout roasted garlic instead? What I’ve taken to doing is cooking up a whole Sams Club braid of the stuff at a time, storing it in a jar in the freezer to cut out a chunk whenever I need garlic in a dish (which is all the time).

  3. rockyroadoflove says:

    Try an Oxo. I have one so sturdy you could drive a car over it. And do you know Cook’s Illustrated? They recently did a market test of garlic presses. Go to But that said, I like roasted garlic better than pressed. It’s much sweeter. You might have to use more to get the effect you want. I’m sure you know this, but don’t ever roast it and store it in oil. It generates toxins.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: