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.