Creamy Rosemary Potatoes Recipe

Creamy Rosemary Potatoes Recipe photo by Taste of Home

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I love making potato dishes during the holidays. Everyone will fall in love with these tender spuds that bake in a creamy sauce and are perfectly seasoned with rosemary and garlic.—Tamra Duncan, Castle, Oklahoma

This recipe is:

Diabetic Friendly

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Creamy Rosemary Potatoes Recipe

Prep: 15 min. Bake: 50 min.

Yield: 9 Servings

15 50 65

Ingredients

2 pounds small red potatoes, quartered
4-1/2 teaspoons butter
4-1/2 teaspoons all-purpose flour
1-1/2 cups whole milk
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes.
Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, rosemary, garlic, salt and pepper.
Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 139 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 169 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Creamy Rosemary Potatoes in Taste of Home Christmas Annual Annual 2010, p95