Garlic & rosemary scalloped potato roast

This scalloped potato roast is simple to make, and a great prepare-ahead side dish. Rosemary & garlic make it fragrant and delicious. Tuck in!

Do you find that when the nights are drawing in, your thoughts turn to delicious dishes of comforting potato, creamy soft within, crispy on top, and flavoured with deliciousness? Mine do. There’s something about them that soothes the soul when it’s dark and gloomy outside.

Garlic & rosemary scalloped potato roast. 

Ready for dinner

I do love a potato dish that can be part-prepared in advance, then left in a pre-set oven so it’s cooked and lovely when you’re ready to eat it. On this occasion, Kipper and I had been out to ‘Kabbalat for Kids’ – a child-friendly start-of-shabbat service – and arrived home, ready for our Friday Night Dinner.

The glorious scent of garlic, rosemary and roasting potatoes filled the house. What a welcome!

Garlic & rosemary scalloped potato roast.

Like so many of my best ideas, this actually started life as something else. It was supposed to be a potato & carrot layer bake, but having peeled the potatoes, I just couldn’t be bothered to start peeling carrots as well.

Then I though I’d just make the layer bake with potatoes & onions. But I remembered some fresh rosemary that needed using up. And garlic makes everything better. Plus, putting the slices on their side (like in this sideways gratin) makes it look so beautiful! It also means that every slice of this scalloped potato roast is meltingly soft at one end and crisply golden at the other. Perfection.

Garlic & rosemary scalloped potato roast.

Quick, easy, prepare-ahead

If you slice the potatoes in the food processor, this gorgeous scalloped potato roast takes mere minutes to make. Even slicing by hand, it doesn’t take very long. Once it’s had its 10 minutes in the microwave, you can set it aside for a few hours till you’re ready to bake it, so it’s a perfect prepare ahead dish. 

Kipper and DH were both very keen on this and we polished off the lot between us. The long dark nights of winter don’t seem quite so gloomy after all.

This scalloped potato roast is simple to make, and a great prepare-ahead side dish. Rosemary and garlic make it fragrant and delicious. Tuck in!

This scalloped potato roast is simple to make, and a great prepare-ahead side dish. Rosemary and garlic make it fragrant and delicious. Tuck in!

Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)

garlic & rosemary scalloped potato roast
Print Pin
5 from 1 vote

Garlic & rosemary scalloped potato roast

Course Side Dish
Keyword potato
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Calories 300kcal
Author Helen


  • 750-800 g potatoes (approx. 4-6 medium large potatoes, 1¾lb)
  • 3 cloves garlic
  • 1½-2 tsp chopped fresh rosemary
  • 50 ml olive oil (approx. ¼ cup)
  • 150 ml hot vegetable stock (⅔ cup)


  • Preheat the oven to 175°C (350°F).
  • Peel the potatoes, and cut into 5-7mm (¼ inch) thick slices (I do this using the food processor).
  • Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture.
  • Arrange the potato slices on their sides in a 20cm (8 inch) round baking dish. Pour the hot stock over the top, then microwave on high for 10 minutes. (The dish can be set aside at this point and baked later on.)
  • Transfer the dish to the oven and roast at 175°C (350°F) for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately!


Amount Per Serving:
Calories 297, Total Fat 23g (Saturated Fat 3g), Total Carbohydrates 22g (Sugars 1g), Protein 3g

Other deliciously easy potato dishes you might enjoy include comforting helzel potatoes, delicious Greek potatoes with garlic and lemon, and this fabulous leek and potato kugel.

Garlic & rosemary scalloped potato roast.




  1. Pingback:Crispy Coated Roast Potatoes - save money by making your own coating!

  2. Bob- Live to eat.

    I wonder how this would do with Sweet potatoes… sliced and seasoned the same way? I think the best part is the crunchy edge. Soak in water a short while then rinse to eliminate the starch that can make it soggy.

  3. Pingback:Ultimate Vegan Thanksgiving Menu That All New Vegans Need

  4. Could you do this recipe in a crockpot on low all day, then right before serving put it in the oven for a few minutes to crisp the top layer?

    • Hi Morgan. I’ve never made this in a crockpot but I’m not sure it would survive all day cooking, even on low. I think the potatoes would turn to mush 🙁
      If you try it this way, please do come back and let us know what happens! Thanks and all the best, Helen.

  5. 5 stars
    I made this as it’s a good filling vegan potato dish. It was delicious. Next time I would cut the potatoes into thinner slices as mine were a bit chunky. Haven’t got a microwave so boiled them a bit first. Probably wouldn’t bother boiling them first, next time.

  6. After I microwave this can I leave it until the next day to do the oven baking?

    • I don’t see why not. Let it cool, refrigerate it overnight, and then add a little time in the oven as it’ll be heating up from cold. Enjoy!

  7. Pingback:Kosher Meal Ideas: The Best Kosher Recipes I Could Find - This American Bite

  8. This looks and sounds wonderful. But what if you only have dried spices? Are the measurements the same?

  9. Think thyme would be just as good as rosemary? Mine died in the heat.

  10. I love the way these can be prepped in advance, now I just need to find the right size/shape pot to cook them in!

  11. Brilliant. Easy to prepare and looks great.

  12. this looks yummy!!

  13. This looks brilliant and really tasty.

  14. If you don’t have a microwave (guilty as charged) how do you adjust the cooking time/ liquid? My family would love this!

    • Same amount of liquid but another 20+ Mins in the oven. Also you need to bake it straightaway as the potatoes will go black if left to stand while still raw.

  15. Love this combination in the autumn, as a veggie I love livening up potatoes.

  16. What a lovely twist on a family favourite. I grow rosemary and am going to add it to my next scalloped potato dish!

  17. Ooh this looks really lovely. As you say, mmmmmmm! I think I might have to make a sneaky veg version of this with carrots in. Thanks for linking up with #CookBlogShare this week

    • Thanks Mandy. Carrots sound like a great addition. I keep meaning to do something similar with sweet potatoes. I bet there’s all sorts of things you could sneak in… 🙂

  18. I love this twist on a roast potato. I’ve never thought to cook potatoes vertically like this, but why not? It really looks lovely.

    • Thanks Jemma. I agree it looks lovely and it has the advantage of each slice being both soft and yummy on the bottom, and deliciously crispy on top 🙂

  19. This sounds awesome!! I will have to try it ASAP! 🙂

  20. Looks delicious – I love the brown tips; would certainly add to the crunch factor. YUM.

  21. Nice! The recipe looks simple yet good! Especially love the addition of rose mary! yummy!

  22. This looks so simple! I can’t wait to try it. .. garlic and rosemary are some of my favorite things!

  23. I can eat potatoes all the time. Love the addition of rosemary and garlic!

  24. This looks so yummy! The epitome of comfort food for me in the coming season.

  25. This dish looks like perfect fall comfort food allright! I love the crispy edges and creamy underside. I can smell it cookng from here!

  26. I have a similar recipe….perfect way to present potatoes…not to mention tasty!!

  27. Haha Helen, I’m getting the idea you sort of liked this dish 😉 I can quite see why of course.

  28. This is a very inviting potato dish. It is really a dish that is part of a table at a family gathering. Beautiful golden potatoes…simply YUM!

  29. There’s nothing better than patatoes and rosemary. Deliciouuuuussss! Love the way you styled this dish! Nice toeet you!

  30. This looks absolutely delicious and a perfect find for cold fall days!

  31. I absolutely love this idea! Potato bakes and dauphinoise are a staple dish in my kitchen but I’ve never though to layer they vertically. Will definitely try it out.

  32. This is a beautiful presentation of a simple but delicious dish!

  33. I need this on my plate right now! What a fantastic recipe – proper comfort food, this!

  34. This dish looks beautiful! I’ve never thought of standing up the potatoes like this, but then knowing my luck I wouldn’t have enough for my dish and they’d all fall over! I am going to give this a go though as I don’t think you can beat crispy potatoes in any form.

    • Thanks Kevin! I’ve made it a few times and there is a reasonable range of the ‘right’ amount of potatoes – sometimes I have to really wedge them tightly to fit them all in, other times there are bigger gaps (which you can see in these photos). It always seems to come out OK in the end. I guess the worst case scenario is having to get out a slightly smaller dish and move all the slices! Worth it in the end though 🙂

  35. I had to giggle when you said you couldn’t be bothered to do any more peeling – I try to get away with not doing it, normally quoting they are rustic!!

    The bake looks so crispy and delicious! Definitely on the list (though I will probably not peel the potatoes!!)

    • Rustic! I like it!!
      Unfortunately (or fortunately, depending on how you look at it) our potatoes and carrots come from our organic veg box and are usually caked with mud. It’s actually quicker to peel them than to try and scrub it off.
      Hope you enjoy your ‘rustic’ potato roast! H x.

Leave a Reply

Your email address will not be published. Required fields are marked *