Garlic & Rosemary Scalloped Potatoes
These roast scalloped potatoes are simple to prepare, a great make-ahead side dish perfect for Pesach.
Equipment
- 1 Pressure cooker Optional for pre-cooking
Ingredients
Main ingredients
- 750-800 g Potatoes medium large, sliced
- 3 Cloves of garlic minced
- 1½-2 teaspoon Chopped fresh rosemary
- 50 ml Olive oil
- 150 ml Hot vegetable stock
- Salt to taste
- Black pepper freshly cracked
- Non-stick spray or butter for greasing
Instructions
Instructions
- Preheat your oven to 200°C (400°F).
- Thinly slice the potatoes and toss them in a large mixing bowl.
- Mince the garlic cloves and add to the bowl.
- Throw in the chopped rosemary and olive oil, toss well so every slice is coated.
- Layer half of the potato mixture into a greased baking dish.
- Pour half the hot vegetable stock gently over the first layer.
- Add the rest of the potato mixture and drizzle the remaining stock.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an extra 15-20 minutes until potatoes are golden and tender.
Notes
Serve immediately with your favorite main dish.