Parmesan Scalloped Potatoes
Ingredients
1kg roasting potatoes, thinly sliced
60g butter
250g parmesan cheese, grated
500ml cream
3 sprigs fresh rosemary
1.5 tsp garlic powder
50g chicken stock concentrate
Salt and black pepper to taste
Method
Add the cream, remaining butter, herbs, salt, pepper, and garlic powder to a saucepan over medium heat. Allow to simmer gently for 5-10 minutes. Stir in 3/4 of the parmesan, reserving the rest for topping. Remove from the heat cover with a lid and allow to infuse for 15-20 minutes.
Preheat the oven to 180C. Grease a baking dish with 1 tbsp butter and 3-4 tbsp grated parmesan cheese. Add the thinly sliced potatoes to the baking dish, pour over the infused cream mixture, cover with aluminum foil, and bake for 45 minutes.
Uncover and top with remaining parmesan and bake for another 20 minutes, until the potatoes are cooked through the cream sauce has thickened and the topping is golden brown.
Serve warm as a side or with a green salad. Enjoy!
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