1 1/2 cups heavy cream
1 tbsp. fresh rosemary
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
4 potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated parmesan, plus more for broiling
1 tbsp. fresh rosemary
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
4 potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated parmesan, plus more for broiling
Butter
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with the rosemary, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
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