Rosemary & Thyme Potatoes

Rosemary & Thyme Potatoes
A creamy taste of rosemary, with a slight hint of heat.
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  1. About 5 medium/large potatoes peeled and sliced very thin
  2. 1 tub of Kiosko sour cream, 220 g (about 1 cup)
  3. 1/4 cup melted unsalted butter
  4. 4 garlic cloves, minced
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground black pepper
  7. 1/2 tablespoon hot pepper flakes
  8. 1 teaspoon fresh rosemary
  9. 1 teaspoon dried thyme
  10. 1 cup grated parmesan cheese, by Kiosko or freshly grated
  1. Blend all ingredients in a large bowl. Transfer the wet creamy mixture into a small, greased, small glass pan--I use a 7x11 pan. Bake at around 350 degrees for one hour or until potatoes are completely cooked through.