Creamy Garlicky Scalloped Potatoes

Our twist on the classic dish of scalloped potatoes with layers of potatoes and a rich, creamy cheese sauce! Our olive oil and simple ingredients make this a perfect delicious side dish for Easter, Christmas, or Thanksgiving!

Ingredients

• 1 1/2 pounds Small Yukon gold potatoes, scrubbed with peels on
• 3 Tbsps. Garlic & Butter Extra Virgin Olive Oil
• 3 Cloves Garlic, minced
• 1 tsp. Kosher salt (Try our Smoky Citrus Salt)
• 1/2 tsp. Black Pepper (Try our Pennsylvania Pepper)
• 5 oz. Goat cheese
• 1/4 cup Whole milk
• 1/3 cup Freshly grated Parmesan cheese
• 1 Tbsp. Fresh Rosemary, finely chopped

Directions

1. Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with olive oil. Set aside.
2. With a sharp knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
3. Spread 1/3 of the potato slices in the bottom of the prepared dish. Crumble half of the goat cheese over the top. Repeat with the next 1/3 of the potatoes, then the remaining goat cheese, then finish by layering on the final third of the potatoes.
4. Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese.
5. Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned.
6. Sprinkle the rosemary over the top. Serve hot.

Recipe modified from the blog - Well Plated