Recipe Search

Printer Friendly Version
Email Recipe


1  carton BAF Scalloped Potato Casserole
4  qt Boiling water (190°-212°F)
2  cups Heavy cream, 40% milkfat
1  Tbsp Rosemary, dried, chopped


  1. Heat oven to 300°F. Place potato slices in a 2-inch deep, full-steamtable pan.
  2. Combine water, cream, sauce mix and rosemary in a large bowl and whisk until thoroughly combined.
  3. Pour mixture over slices, gently stir and rest for 5 min.
  4. Bake until potatoes are cooked through and casserole is unevenly browned, about 45 min.
  5. Remove from oven and let stand at room temperature for 10 min. Serve or place in a steamtable to hold hot.
Back to Listing