Parmesan Scalloped Potatoes with Herb Cream
Ingredients
- 2 1/2 pounds Yukon gold potatoes
- 5 tablespoons unsalted butter
- 1 1/2 cups freshly grated parmesan cheese
- 2 cups heavy cream
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 sprigs fresh rosemary
- 1 tablespoon @betterthanbouillon Roasted Garlic Base
Preparation
Preheat the oven to 375°F.
Slice the potatoes thinly.
In a saucepan, melt the butter over medium heat and add the heavy cream, Roasted Garlic Base, rosemary sprigs, kosher salt, and black pepper; simmer to infuse flavors.
Layer the sliced potatoes and parmesan cheese in a greased baking dish.
Pour the cream mixture over the layered potatoes.
Bake for 45-60 minutes until the potatoes are tender and the top is golden brown.
