Categories: Sides
Ingredients
- 1 tbsp unsalted butter
- 2 3/4 cups heavy cream
- 1 1/2 tsp chopped rosemary
- 1 garlic clove, smashed
- Grated zest of 1 lemon
- Kosher salt and black pepper
- 2 lbs Idaho potatoes
- 1/2 cup grated Parmesan
Directions
-
Preheat oven to 400. Butter the bottom and sides of a 1.5-quart square casserole dish.
-
Put the cream, rosemary, garlic, lemon zest, 2 tsp salt and some black pepper in a large saucepan. Peel and slice the potatoes 1/8 inch thick and add to the pan. Bring to a boil over medium heat and cook, stirring occasionally so the potatoes do not stick and are completely submerged, until the sauce thickens, about 5 minutes.
-
Pour the mixture into the prepared baking dish and sprinkle with the Parmesan. Put the dish on a baking sheet and bake until the potatoes are tender and the top is brown and bubbling, about 40 minutes. Let stand 10 minutes before serving.