Description
This creamy, golden dish is made with Yukon Gold potatoes, roasted garlic, and loads of Parmesan cheese. It’s a perfect addition to a festive table, especially when paired with roasted meats, ham, or a spring salad. The rosemary adds a fragrant touch that makes the whole house smell amazing.
Ingredients
Scale
2.5 lbs Yukon Gold potatoes, thinly sliced (about ⅛” thick)
5 tbsp butter
2 cups heavy cream
1.5 cups parmesan cheese (grated)
1 ¾ tsp salt
½ tsp pepper
2 sprigs rosemary
1 tbsp Better Than Bouillon Roasted Garlic Base
Instructions
- Preheat oven to 375°F.
- Grease a baking dish with 1 tbsp of the butter. Sprinkle 3 tbsp parmesan across the bottom.
- Infuse the cream: In a saucepan, heat the heavy cream, 4 tbsp butter, garlic base, herbs, salt, and pepper over low heat until just steaming. Stir in all but ¼ cup of the Parmesan.
- Slice the potatoes: Use a mandoline slicer to get even ⅛” slices. Loosely stack and fan the slices diagonally in the baking dish.
- Pour the cream mixture evenly over the potatoes.
- Cover with foil (greased side down) and bake for 45 minutes.
- Uncover and bake an additional 20 minutes until bubbly and tender.
Optional: Broil 3–4 minutes to get a golden, cheesy crust.
Notes
- Use a mandoline slicer for even cooking.
- Fresh rosemary makes a difference, but thyme also works well.
- You can prep this the night before and bake it the next day.