ROSEMARY SCALLOPED POTATOES
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 potatoes and sweet potatoes. Layer half of the Yukon gold potatoes in greased 13x9 inch 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 350F 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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