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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 9 |
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I love making potato dishes during the holidays. Everyone will fall in love with these tender spuds that bake in a creamy sauce and are perfectly seasoned with rosemary and garlic.Tamra Duncan, Castle, Oklahoma Ingredients:
2 pounds small red potatoes, quartered |
4-1/2 teaspoons butter |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1-1/2 cups whole milk |
1/2 cup grated parmesan cheese |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes.
2. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, rosemary, garlic, salt and pepper.
3. Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender. Yield: 9 servings.
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