Creamy Scalloped Potatoes with Rosemary

Peel the potatoes then slice into 1/8 slices. This can be done more easily using a mandolin or vegetable slicing attachment on a food processor. If using a knife, aim for thin and even slices.

In a medium pot over medium-low heat combine the cream, rosemary sprig, garlic, nutmeg, salt, and pepper. Heat the mixture for about 5-7 minutes being careful not to bring to a boil. The cream will infuse with the flavor of the herbs, becoming fragrant. Add prepared potatoes to the cream for 10-15 minutes. Once they start to get tender, strain the potatoes.

Brush the bottom of a shallow casserole dish (approx. 2-3 inches tall) with butter. Drain the potatoes and pat dry with a clean towel or paper towels. Shingle the potatoes in an even layer on the bottom of the buttered dish. Spoon an even layer of the cream over the potatoes. Repeat with another layer of potatoes, then another layer of cream. Repeat this step until all the potatoes and all the cream have been used.

Note: To save time, the potatoes can be poured into the dish all at once followed by the cream. Arrange the top layer of potatoes for a nice presentation.

Cover the scalloped potatoes with a piece of aluminum foil, place into a preheated 325 °F oven for 60 minutes. Remove the foil and continue baking for 20-30 minutes or until golden.

Note: While baking, the cream can bubble over. Place a baking sheet under your casserole dish to catch drips.

Remove the dish from the oven and allow to cool for 20 minutes before slicing and serving. Optionally you may choose to add some chopped rosemary to the top of the potatoes.