ROSEMARY PARMESAN SCALLOPED POTATOES

Rosemary Parmesan Scalloped Potatoes image

Yield makes 8 to 10 servings

Number Of Ingredients 7

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3/4 cup (1 1/2 sticks) unsalted butter, plus more for greasing pan
3 to 4 pounds russet potatoes, peeled and in 1/8-inch-thick slices
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons finely chopped fresh rosemary
3 1/2 cups whole milk
1 cup grated Parmesan cheese (4 ounces)

Steps:

Preheat the oven to 350°F. Grease a 9 x 13-inch casserole dish with some butter.
Layer one-third of the potato slices in the bottom of the casserole dish, overlapping slightly, so that the dish is completely covered. Dot the top of the potatoes with 4 tablespoons of the butter, then season with 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the rosemary. Repeat these layers two more times. Pour the milk over the top of the potatoes.
Place the casserole dish in the oven and bake for 1 hour. Remove from the oven and evenly sprinkle the Parmesan cheese over the potatoes. Bake for 30 more minutes or until the top is golden brown and the potatoes can be pierced with a knife easily.
note
Vegetarian friendly!