Creamy Rosemary Potatoes
1 hour 30 minutes
Similar to dauphinoise potatoes, this creamy potato and rosemary bake has thin slices of potato layered around a baking dish to create a beautiful crust.
Mackenzie Schieck
1 person made this
Ingredients
Serves: 6
- 1 1/2 cups grated Parmesan cheese
- 2 tablespoons finely chopped fresh rosemary
- 2 cloves garlic, minced
- 1.5kg potatoes
- 3 tablespoons butter
- 3 tablespoons plain flour
- 2 cups milk
- 1/2 teaspoon salt
- 1 teaspoon olive oil
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- Preheat oven to 200 degrees C. Lightly grease a glass or ceramic baking dish.
- Mix grated cheese, rosemary and garlic together in a bowl.
- Slice 3 or 4 potatoes using a mandoline on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandoline.
- Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that they just stick over the rim, overlapping them to create a layer that is 4 slices deep.
- Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
- Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
- Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
- Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.
