ROSEMARY SCALLOPED POTATOES

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Rosemary Scalloped Potatoes image

From Canadian Living, this combination of sweet and baking potatoes allows sweetness to shine through without being overpowering.

Provided by Katzen

Categories     < 60 Mins

Time 1h

Yield 8 , 8 serving(s)

Number Of Ingredients 10

4 yukon gold potatoes (2 lb/1 kg total)
2 sweet potatoes (1 lb/500 g total)
1 small onion, chopped
1/2 cup parmesan cheese, grated
1/3 cup butter (75 mL)
1/3 cup all-purpose flour (75 mL)
1 teaspoon salt (5 mL)
3/4 teaspoon dried rosemary, crumbled (4 mL)
1/2 teaspoon pepper (2 mL)
3 3/4 cups milk (925 mL)

Steps:

  • 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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