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Potatoes in Herbed Cream

Nostalgic scalloped potatoes with fresh and dried herbs, steeped in cream.


Snowdon House Potatoes in Herbed Cream
Potatoes in Herbed Cream
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
Course: Side Dish
Servings: 4 servings
  • 1 cup milk
  • 1/2 cup whipping cream
  • 25 mL Snowdon House Onion & Garlic Mix
  • 2 pieces Rosemary
  • 2 pieces Thyme
  • 6 Bay Leaves
  • 2 cloves of garlic
  • fresh grounds pepper & salt to taste
  • 2 tbsp butter
  • 2 large potatoes
  1. Preheat oven to 425F

  2. Place the milk and cream in a saucepan over medium heat. As the milk and cream come to a boil add the garlic, fresh herbs, dried dip mix, salt and pepper. Return to a boil, then remove from heat. Cover and steep for 30 minutes.

  3. Butter a casserole dish. Slice and peel potatoes in 1/4 inch pieces. Lay the potato slices in the casserole dish.

  4. Bring the herbed cream to simmer. Remove herbs by pouring cream through a sieve over the potatoes. Dot with butter. Bake until browned and potatoes are tender.

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