Taste of Home
Creamy Rosemary Potatoes
TOTAL TIME: Prep: 15 min. Bake: 50 min.
YIELD: 9 servings.
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
Ingredients
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2 pounds small red potatoes, quartered
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4-1/2 teaspoons butter
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4-1/2 teaspoons all-purpose flour
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1-1/2 cups whole milk
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1/2 cup grated Parmesan cheese
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1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
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1 garlic clove, minced
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes.
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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.
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3.
Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender.
Nutrition 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.
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