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Creamy Rosemary Potatoes

 Creamy Rosemary Potatoes
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
9 ServingsPrep: 15 min. Bake: 50 min.


  • 2 pounds small red potatoes, quartered
  • 4-1/2 teaspoons butter
  • 4-1/2 teaspoons King Arthur Unbleached 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


  • 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,

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Creamy Rosemary Potatoes (continued)

Nutritional Facts: 19 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.