This is a very hearty, heavy dish that gets better and better the more cheese you add.
- 3 tbsp butter
- 3 lbs potatoes washed and sliced thin
- 1 1/4 cup cream
- 1 1/4 cup milk
- 1/2 cup finely chopped green onion
- 1 tbsp oregano
- 1 tbsp rosemary
- 1/2 cup grated Romano cheese
- 1/2 cup grated mozzarella
Preheat oven to 400 degrees. Butter 9×9 pan with 1 tbsp butter. In a large saucepan, place potatoes, cream, milk, green onion, herbs, remaining butter and bring to a boil over medium heat. Season with salt and pepper and add Romano. Stir into prepared baking dish. Spread mozzarella over top and cover with foil. Bake 40 minutes remove foil and bake until bubbly and brown, about 15 minutes. Let cool 15 minutes before serving.
Oh . . . now you’ve done it! Now I need a midnight snack! YUMMY!
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If you could just get that to levitate right into my mouth, that would make this recipe perfect. 🙂
wow… that looks amazing. my mother makes them for thanksgiving all the time and I had always wished them to be a bit cheesier!
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Now this sounds really delicious, with breakfast luckily just around the corner, I can forget this till supper time when hopefully the wife will make it.
Cheese makes everything better!
I’m going through a hearty food phase at the moment (just had oven baked potato with cheese and gravy for lunch today). This sounds very indulgent 🙂
Dieter’s delight !! 🙂
What a great rendition. I’ve always made scalloped potatoes sans rosemary and cheese for some reason. Yeah, I made a super fatty version with just cream and butter.
That’s sort of like a “gratin Dauphinois” but a bit sexier. Nice one.
Romano AND mozzarella. Now we’re talking scalloped potatoes!
Scrumity! Don’t know how people go without carbs! This here is a complete meal for me.
Fantastic – a big dish of all my favourite things!
Just unticking the WordPress box!
Oh my dear Rufus, this one sounds so delicious… Thank you, with my love, nia
Excellent, I could eat a lot of those!
Mmmmmm….Cheesey Taters! A favorite around here! Love the addition of the herbs and green onions.
Scalloped potatoes are one of my childhood favourites and you just elevated it by adding rosemary — what a great combo.
Whoa! Magically floating potatoes!! I wish it would float right through the Internet and onto my plate. Looks great!
Oh wow this is a doozy! These look amazing! 🙂
OMG. That looks divine.
That’s a wonderful side dish.
ooh… so gooey….
This is another recipe I am bookmarking for later! Love it, and I just planted rosemary, so this recipe is perfect!
One of my favorites!
The potato is levitating purely on cheese 🙂
I’ll have to try this one.. I don’t have much luck with scalloped potatoes, mine are either runny or over cooked.. this will be the recipe that finally works for me!!
Holy heavenly cheese that looks incredible. Butter, cream, cheese, onion….I mean, comon. Seriously can’t go wrong!!!
Not that potatoes, butter, cream, and cheese needs any help, but the addition of rosemary is fantastic!
That looks really good and I have a potluck this weekend to attend. Hmmm….
That’s very much like the way I make this dish but I never thought of using rosemary before… great idea!
Yum! Definitely worth a try.
These look great. I’m definitely a fan of any cheesy dish… especially one where I can just pile on all the cheese I want!
Don’t most dishes get better the more cheese you add? 😉 Lovely warming winter fare, perfect for the weather we’re having at the moment, thank you!
cheese and potatoes! i’m sold 🙂
I think this is perfect for that gimlet katherine just made. 🙂
Hearty cheese, potatoes and rosemary – yum!
Those potatoes look yummy–and I agree–the more cheese, the better! 🙂
I must admit I never met a potato I didn’t like, but this is just a to die for recipe! Two cheeses and cream…really! Special! Debra
Cheesy and yummy! I’ve got tons of rosemary ready to be picked – think I might make these with something on the grill this weekend.
My version doesn’t use butter and cheese. This sounds yummy, it makes a great appetizer! Thank you!
Oh wow that looks fantastic!
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