Garlic and rosemary scalloped potatoes
Garlic and rosemary scalloped potatoes are a creamy side dish featuring thinly sliced potatoes layered with garlic and rosemary, baked to perfection. The combination of light sour cream and chicken gravy adds richness, making it a comforting accompaniment to any meal.
Cook time 60 min
Prep time 30 min
Ingredients:
6 potatoes2 garlic cloves
1 tsp rosemary
1/2 cup light sour cream
1/2 cup chicken gravy
Garlic and rosemary scalloped potatoes are a delicious and comforting side dish perfect for any meal. This recipe combines the earthy flavors of rosemary with the rich taste of garlic to create a creamy, savory dish that pairs wonderfully with chicken, beef, or even a simple salad. Whether you're hosting a dinner party or just preparing a family meal, these scalloped potatoes are sure to impress your guests.
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel the potatoes. Using a mandoline or a sharp knife, thinly slice the potatoes into uniform slices approximately 1/8-inch thick. This ensures even cooking.
- Mince the garlic cloves and combine them with the dried rosemary. Set aside.
- In a medium mixing bowl, combine the light sour cream and chicken gravy. Mix well to ensure a smooth consistency.
- In a greased baking dish (approximately 9x13 inches), start with a layer of potato slices. Overlap the slices slightly to ensure they bake evenly.
- Sprinkle a portion of the minced garlic and rosemary mixture over the potatoes.
- Spoon a portion of the sour cream and chicken gravy mixture over the garlic and rosemary-covered potatoes. Spread it out evenly.
- Repeat the layering process (potatoes, garlic and rosemary mixture, and sour cream mixture) until all ingredients are used. Finish with a layer of the sour cream and chicken gravy mixture on top.
- Cover the baking dish with aluminum foil and place it in the preheated oven.
- Bake for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes or until the potatoes are tender and the top is golden and bubbly.
- Remove the dish from the oven and let it cool for a few minutes before serving.
- Garnish with additional rosemary if desired.
This garlic and rosemary scalloped potatoes recipe is a wonderful way to elevate your dinner menu. The blend of flavors from the garlic and rosemary, combined with the creamy texture of the potatoes, makes for an unforgettable dish. Serve it alongside your favorite main course and watch your guests come back for seconds!
Garlic and rosemary scalloped potatoes FAQ:
The scalloped potatoes are done when they are tender and the top is golden and bubbly, typically after baking for a total of 60-65 minutes. You can check for doneness by inserting a fork or knife into the potatoes; it should slide in easily.
Yes, you can use other types of potatoes such as Yukon Gold or red potatoes. However, starchy potatoes like Russets yield the creamiest texture. Just ensure they are sliced to about 1/8-inch thickness for even cooking.
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk or gravy if they seem dry.
If you don't have chicken gravy, you can substitute it with vegetable broth or homemade gravy. Adjust seasonings accordingly to complement the flavors of garlic and rosemary.
Yes, you can assemble the scalloped potatoes a day ahead and refrigerate them before baking. Just cover tightly with foil. When ready to bake, you may need to add an extra 10-15 minutes to the baking time.
Cooking Tips:
- For a richer flavor, you can use heavy cream instead of light sour cream.
- Make sure to slice the potatoes evenly to ensure they cook uniformly.
- Feel free to add some grated cheese, such as Parmesan or Gruyère, on top before baking for an extra layer of flavor.
- If you prefer a stronger garlic flavor, you can add an extra garlic clove.
- Allow the dish to sit for a few minutes after baking to let the flavors meld together.
Nutrition Facts
6 ServingsCalories 190kcal
Protein 4.96g
Carbohydrates 36g
Fiber 4.24g
Sugar 1.74g
Fat 2.65g
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