Rosemary Au Gratin Potatoes
1/4 cup butter
1/4 cup flour
2 cups half & half cream
1 TBSP fresh Rosemary, minced
1 clove Garlic, minced
1 tsp salt
1/4 tsp pepper
3 pounds Potatoes, peeled and sliced 1/8" thick
2/3 cup grated Parmesan cheese
Take a large saucepan and melt the butter over medium heat. Stir in the flour until smooth. Gradually add the cream, stirring constantly. Bring to a boil, cook and stir for two minutes or until thickened. Remove the pan from the heat. Stir in the Rosemary, garlic, salt, pepper and potatoes. Transfer to a greased 9" X 13" X 2" deep baking dish. Sprinkle with the cheese, cover, and bake at 350º for 45 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender.
Makes 8-10 servings with normal folks, or a food fight for two banjo pickers!
Click here to view the Bluegrass Breakdown column in which this recipe appeared.
Click here to return to J.D.'s Kitchen Home Page.
Copyright © 2002 - 2010 California
Bluegrass Association. All rights reserved.
Please email email@example.com