Rosemary Scalloped Potatoes

 2 cups heavy cream

4 oz butter

2 tbs chopped fresh rosemary 

6 Yukon gold potatoes

Salt

Pepper

Flour

Lawry’s garlic salt

Heat 2 cups of heavy cream with 1/2 stick butter and 2 tbs finely chopped rosemary. 

Peel, slice and rinse 6 Yukon gold potatoes. 

Heat oven to 400 degrees. Spray a casserole dish with cooking spray and start layering. 

At your side have salt, pepper, Lawry’s garlic salt and a shaker filled with all purpose flour(I use a cheese shaker with big holes). 

Lay down a layer of potatoes, sprinkle with salt, pepper, garlic salt and flour, then ladle some of the cream mixture on the potatoes. 

Repeat these layers until you use up all your potatoes and cream mixture. Put on a foil lined cookie sheet and cover with foil. 

Bake for an hour, then check with a knife to see if potatoes are tender. If not, take the foil off, increase heat to 450, and bake until bubbling and potatoes are tender. 

Remove from the oven and let the potatoes rest, uncovered, for 15-20 min. So yum🤩