Scalloped Potatoes with Garlic and Rosemary

June 7, 2007

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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.

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