Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.

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  • Mix Parmesan cheese, rosemary, and garlic together in a bowl.

  • Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.

  • Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.

  • Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.

  • Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.

  • Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.

  • Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

Nutrition Facts

395 calories; 15.4 g total fat; 41 mg cholesterol; 590 mg sodium. 50.1 g carbohydrates; 15.9 g protein; Full Nutrition