Potato Casserole with Olives, Rosemary and Garlic

The potatoes in this dish are cut into thin slices and then baked along with fragrant butter and cream. Rosemary and minced garlic are heated in butter for a dizzying aroma! Finely chopped olives are a feature that gives originality and originality to the casserole.

Cook: 25 minutes

Ingredients

• Potatoes – 600 g
• Pitted olives – 80 g
• Cream (10%) – 200 ml
• Butter – 60-70 g
• Garlic – 2 cloves
• Dried rosemary – 3/4 teaspoon
• Salt – 3/4 teaspoon
• Ground black pepper – 1 pinch
• Fresh dill – 15 g (3-4 branches)

Directions

1. Prepare the food you need. You will need foil during the cooking process.
2. Melt the butter in a skillet. Peel the garlic, chop finely, and put in hot oil. Add rosemary and sauté for 1 minute, stirring occasionally. Remove skillet from heat.
3. Rinse, peel, and cut the potatoes into thin slices with a food processor. Turn on the oven to heat up to 180 degrees.
4. Transfer the potatoes to a bowl. Add the garlic and rosemary oil.
5. Rinse the dull, dry, chop finely and add to the potatoes (leave a little dill for serving). Cut the olives into small half rings and add them to a bowl. Season with salt and pepper.

   

6. Stir until all potato wedges are covered with the oil mixture. Place the potatoes in a baking dish and flatten. (The dia of my mold is 27 cm, the height is 4 cm.)
7. Cover the form with foil and send to an oven preheated to 180 degrees for 40-45 minutes.
8. After the time has elapsed, remove the foil, pour the cream evenly over the potatoes and return to the oven for 10-15 minutes at the same temperature. You can brown the potatoes under the grill until a mouth-watering “tan” appears. The readiness criterion is soft potatoes.
9. Potato casserole with olives, rosemary, and garlic is ready.
10. Cut the casserole into portions and place on plates. Sprinkle the dill you leftover on each casserole and serve.

    

Bon Appetit!