Garlic Basil Scalloped Potatoes

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1½ cups half and half


3 cloves garlic, peeled and smashed with the back of a knife


1 bay leaf


1 pound russet potatoes, peeled and sliced very thin (use a mandolin slicer if you’ve got one)


1 cup loosely packed fresh basil, chopped


salt and pepper


7 ounces Sincerely, Brigitte™ garlic basil cheese, grated






over medium heat, heat the half and half, garlic, and bay leaf in a medium pot. add a pinch of salt and pepper, lower the heat to low, and let the pot simmer for 5 minutes. use a slotted spoon to remove the bay leaf and garlic cloves.

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