Creamy Rosemary Potatoes

Name: Creamy Rosemary Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 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

Total Time Prep: 15 min. Bake: 50 min.

Yield 9 servings

Test Kitchen Approved

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

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.

Recipe Creator