Rosemary Scalloped Potatoes

Rosemary Scalloped Potatoes
Rosemary Scalloped Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 4 Yukon Gold potatoes, (2 lb/1 kg total)

  • 2 sweet potatoes, (1 lb/500 g total)

  • 1 small onion, chopped

  • 1/2 cup grated Parmesan cheese

  • Sauce:

  • 1/3 cup butter

  • 1/3 cup all-purpose flour

  • 1 tsp salt

  • 3/4 tsp crumbled dried rosemary

  • 1/2 tsp pepper

  • 3 3/4 cups milk

Directions

Sauce: In saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 12 to 15 minutes. Set aside. Peel and thinly slice Yukon Gold and sweet potatoes. Layer half of the Yukon Gold potatoes in greased 13 x 9 inch (3 L) glass baking dish; spread with half of the onion. Layer with sweet potatoes then remaining onion and Yukon Gold potatoes. Pour sauce over top. Cover with greased foil; bake in 350°F (180°C) oven for 1 hour. Sprinkle with Parmesan cheese; bake, uncovered, until lightly browned and tender, about 30 minutes. Let stand for 10 minutes before serving.

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