Scalloped Potatoes with Sweet Marjoram
Updated: Jan 4
Here is a great side dish. Marjoram is not a herb that is often used. It taste like oregano, just not as strong.
4 large baking Potatoes, peeled and thinly sliced
1 1/2 teaspoon Creole Seasoning
1/4 teaspoon grated Nutmeg
2 medium-sized Garlic Cloves, minced
1/4 cup fresh Sweet Marjoram leaves, finely chopped
1/4 cup freshly grated Parmesan Cheese
2 cups Heavy Cream
Preheat oven to 350 degrees. Butter a 6-cup gratin dish or shallow baking dish. Layer a fifth of the potato slices in the bottom of the dish and season with one-fourth of the Creole Seasoning, nutmeg, garlic, marjoram and Parmesan. Repeat the layering 3 times. Top with a final layer of potato slices, overlapping them. Combine the cream with 1/2 cup water and pour evenly over the potatoes. Cover the dish tightly with aluminum foil and bake for 1 1/2 hours, then uncover and bake 30 minutes longer or until lightly browned. Remove from the oven and let stand for 5 minutes before serving.