Rosemary Scalloped Potatoes
4 large russet potatoes, peeled and cut into thin slices about ¼ inch thick
2 cups heavy cream
2 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
Salt and pepper
Preheat oven to 400°F.
Place the potato slices in an oven safe baking dish. In a large bowl, mix all remaining ingredients together and pour over potatoes. Gently tap the baking dish on the counter to make sure cream seeps through the layers of potatoes. The cream should only just cover the potatoes.
Bake for 45 minutes until potatoes are cooked and top is golden brown, and let rest for 5 minutes before serving.