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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 9
- 1/4 teaspoon salt
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1/2 cup grated parmesan cheese
- 4-1/2 teaspoons butter
- 1-1/2 cups whole milk
- 2 pounds small red potatoes quartered
- 4-1/2 teaspoons all-purpose flour
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary crushed
- Carbohydrate 16.2692842511836 g
- Cholesterol 2.44444444755914 mg
- Fat 0.938481149314623 g
- Fiber 1.72849385506842 g
- Protein 2.99789497993391 g
- Saturated Fat 0.515444412015204 g
- Serving Size 1 1 servings. (104g)
- Sodium 48.5899417680779 mg
- Sugar 14.5407903961152 g
- Trans Fat 0.0958290755198792 g
- Calories 83 calories
Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400degrees 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.
