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Melting Scalloped Potatoes

Source of Recipe


Adapted from Down to Earth






List of Ingredients



• 1 Tbsp butter
  
• 6 medium-size waxy potatoes, such as Yukon Gold
  
• 1 medium yellow onion, peeled and quartered
  
• 1 Tbsp chopped fresh rosemary
  
• 1/2 tsp salt
  
• 1 tsp freshly ground black pepper
  
• 1-1/2 cups half-and-half, divided
  






Instructions



1. Lightly butter a 2-quart baking dish and set aside. Peel the potatoes and cut in half lengthwise. Slice into sticks about 1/2-inch thick. Slice the onion paper-thin and set aside.
   
   
2. Arrange about a third of the potatoes in the bottom of the prepared dish. Sprinkle half of the rosemary, salt and pepper on top. Top with a layer of half of the onions. Repeat layers, using half of the remaining potatoes and all of the remaining rosemary, salt, pepper and onions. Layer the remaining potatoes on top. Pour 3/4 cup half-and-half over the potatoes. Cover and bake in a preheated 350-degree oven 35 minutes.
   
   
3. Pour the remaining half-and-half over the potatoes. Continue baking, uncovered, about 30 to 40 minutes, until the potatoes are melting soft and the top is golden around the edges. Remove from the oven and let sit 10 minutes before serving.
   
   Makes 6 to 8 servings.