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
Taste of Home
Creamy Rosemary Potatoes
Taste of Home
Creamy Rosemary Potatoes
Prep Time
15 min
Cook Time
50 min
Yield
9 servings
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.
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.