Lemon Rosemary Scalloped Potatoes
6-7 Large potatoes (rinsed, peeled and cut into thin slices)
1 ½ cups Belfonte Milk
1 ½ cup Belfonte Heavy cream
2 tbsp olive oil
⅓ cup flour
4 cloves of garlic (pressed or minced)
salt & pepper (to taste)
1 tbsp lemon zest
2 tbsp rosemary (two sprigs, chopped)
½ cup Belfonte sour cream
1 cup shredded mozzarella
½ cup parmesan cheese
Preheat your oven to 400° and peel and cut your potatoes into ¼ -⅛ inch thick slices.
In a sauce pan over medium high heat add your olive oil, flour, pressed garlic, & salt and pepper. Stir until fully come together and the flour is incorporated (make sure there are no lumps of flour.) Stir in your Belfonte milk, Belfonte Heavy cream and let cool for a few minutes. While your mixture cooks be sure to stir it up.
Once your mixture thickens in texture add your lemon zest and rosemary. Stir them in and let mixture cook for a couple of minutes when it reaches a thick texture before removing from heat.
In a 9 x 16“ pan add half your potatoes and cover it with half of your creamy mixture. Dollop your sour cream on top and continue with your other half of potatoes and other half of cream mixture until fully covered.
Top with your mozzarella cheese and Parmesan cheese and extra rosemary.
Bake in the oven covered for 30 minutes and uncovered for about 30 minutes until the cheese is melted and bubbly.
Remove from oven and let cool down a bit. Serve at a potluck or family dinner. Enjoy!!