Scalloped potatoes au Gratin with herbs

Hi! Yesterday I shared with you guys a Julia Child recipe. Today I will show my spin on that recipe. :)  Scalloped potatoes au Gratin with herbs. It’s basically the same recipe but I added green onions and rosemary from my mini herb garden. 

Our green onions

Our rosemary

Almost a year ago my husband and I decided to start an herb garden, it’s been awesome! We have rosemary, spinach, green onions, mint, oregano, tomatoes, leek and basil among others.

Scalloped potatoes au Gratin with herbs

(for 6 people)

Ingredients:

The potatoes with herbs

2 lbs of boiling potatoes, peeled                   

1 cup of milk

1 small clove mashed garlic

1 tsp of salt

1/8 tsp pepper

4 Tb of butter

4 Tb of green onions

1 sprig of rosemary

Pecorino Romano cheese - Taste

Procedure:

Preheat oven to 425 degrees

Slice potatoes 1/8 inch thick and drop into a bowl of cold water. Bring milk to a boil in a baking dish with garlic, salt, pepper, rosemary and green onions. Drain the potatoes, add them to the boiling milk and distribute butter over them. Bake in middle level of the preheated oven for about 25 minutes, until milk is absorbed, potatoes are tender and top has browned. When the 25 minutes passed open the oven and add at the top of the potatoes the cheese. (If not served immediately, keep warm, uncovered, adding a bit more milk if potatoes seem dry.)

Tips:

Serve with roasts, steaks or chops