Ingredients and Weight:
- Yukon Gold potatoes: 5 lbs, thinly sliced
- Heavy cream: 4 cups
- Whole milk: 1 cup
- Unsalted butter: 1/2 cup, melted
- Fresh rosemary, chopped: 1/2 cup
- Garlic, minced: 2 cloves
- Salt and pepper to taste
- Parmesan cheese, grated: 1/2 cup
- French fried onions: 1 cup
Preparation Time:
30 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the cream, milk, melted butter, rosemary, garlic, salt, and pepper.
- Layer one-third of the potatoes in a greased 9x13 inch baking dish. Top with half of the sauce mixture.
- Repeat layers and sprinkle with Parmesan cheese.
- Bake for 45-60 minutes, or until the potatoes are tender and the sauce is bubbly.
- Sprinkle with French fried onions and bake for an additional 15-20 minutes, or until golden brown and crispy.
Nutritional Information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 45g
- Protein: 10g
Dish Characteristics:
- Creamy and rich
- Herb-infused with rosemary and garlic
- Golden brown and crispy crust
- Comforting and indulgent
User Comments:
- "These scalloped potatoes were the star of our dinner party! They were so creamy and flavorful." - Sarah J.
- "The crispy onion topping added the perfect finishing touch. I will definitely be making these again." - Emily R.
- "I used a combination of Yukon Gold and russet potatoes for a perfect texture." - Jason W.
Special Precautions and Tips:
- Use high-quality potatoes for the best flavor and texture.
- Slice the potatoes evenly for uniform cooking.
- Do not overcook the potatoes or they will become mushy.
- Serve immediately for best results.
