Rosemary Parmesan Potatoes

These potatoes are true comfort food. The recipe comes from my friend Lynda and although it's basically a scalloped potato dish, the seasonings and the cream elevate it to company fare.



Serves 8
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups light cream*
  • salt and pepper to taste
  • 1 large clove garlic minced
  • 1 tablespoon fresh minced rosemary
  • 1 cup grated parmesan cheese, divided

  • 10-12 medium red potatoes, peeled and sliced thin

*you can use milk but the cream makes them very special

  1. Melt butter in microwaveable bowl
  2. Using a whisk, blend in flour
  3. Gradually add cream, whisking until mixture is blended and smooth
  4. Microwave on medium high for 2 minutes.
  5. Stir well and return to microwave, cooking until sauce is thick, stirring every minute.
  6. Add garlic, salt and pepper, rosemary and 1/4 cup of the Parmesan cheese, stirring well.
  7. Place potatoes in a large bowl and pour sauce over them. Use a spatula to mix until all the potatoes are coated with sauce.
  8. Pour mixture into a 9x13" pan and top with remaining parmesan cheese.
  9. Bake uncovered at 350º for 50 minutes or until potatoes are tender.

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