Nostalgic scalloped potatoes with fresh and dried herbs, steeped in cream.
- 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
Preheat oven to 425F
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.
Butter a casserole dish. Slice and peel potatoes in 1/4 inch pieces. Lay the potato slices in the casserole dish.
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.
Products in this recipe