Creamy Rosemary Potatoes Recipe

5 1 1
Creamy Rosemary Potatoes Recipe
Creamy Rosemary Potatoes Recipe photo by Taste of Home
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Creamy Rosemary Potatoes Recipe

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5 1 1
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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
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

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

Nutritional Facts

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

  • 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
  1. Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes.
  2. 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.
  3. Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender. Yield: 9 servings.
Originally published as Creamy Rosemary Potatoes in Taste of Home Christmas Annual Annual 2010, p95

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caree929 User ID: 3830950 130269
Reviewed Jan. 1, 2014

"So good and ridiculously easy! It tasted wonderful with the roast leg of lamb I made that was marinated with rosemary and garlic!"

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