Categories: Sides

Ingredients

• 1 tbsp unsalted butter
• 2 3/4 cups heavy cream
• 1 1/2 tsp chopped rosemary
• 1 garlic clove, smashed
• Grated zest of 1 lemon
• Kosher salt and black pepper
• 2 lbs Idaho potatoes
• 1/2 cup grated Parmesan

Directions

1. Preheat oven to 400. Butter the bottom and sides of a 1.5-quart square casserole dish.

2. Put the cream, rosemary, garlic, lemon zest, 2 tsp salt and some black pepper in a large saucepan. Peel and slice the potatoes 1/8 inch thick and add to the pan. Bring to a boil over medium heat and cook, stirring occasionally so the potatoes do not stick and are completely submerged, until the sauce thickens, about 5 minutes.

3. Pour the mixture into the prepared baking dish and sprinkle with the Parmesan. Put the dish on a baking sheet and bake until the potatoes are tender and the top is brown and bubbling, about 40 minutes. Let stand 10 minutes before serving.

Email to a friend | Print this recipe | Back