Rosemary and garlic scalloped potato roast

Of all the ways to eat potatoes, scalloped has to be up there among the best. This version has a fresh twist with the addition of rosemary and garlic, and it is roasted to achieve a nice, crispy top.

The best thing about this dish is the flavour of the creamy, comforting potatoes. The second best thing is that it can be mostly prepared in advance so that when you’re ready to eat, the delicious crispy-topped potatoes are ready to be eaten.

Give these rosemary and garlic scalloped potatoes a try as a change from ordinary scalloped potatoes or traditional roast potatoes. The addition of rosemary makes them a perfect side dish to your roast lamb, or you could have them by themselves.


  • 800g potatoes
  • 3 cloves garlic, crushed
  • 2 teaspoons fresh rosemary, chopped
  • 50ml olive oil
  • 150ml vegetable stock, hot


1. Preheat oven to 175C.

2. Peel potatoes, and slice approximately 5mm thick (you could use a v-slicer to make it easier).

3. In a large bowl, use your hands to mix the potatoes, oil, rosemary, and garlic together.

4. Arrange potato slices in a baking dish, and pour hot stock over the top. Place in oven and roast for around 1 hour, or until potatoes are cooked through and crispy on top.


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