Parmesan Rosemary Au Gratin Potatoes

• Vegetarian

• Produce

  • 2 tsp Garlic, fresh
  • 1 tbsp Rosemary, Fresh
  • 3 lbs White potatoes

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Paprika, dried
  • 1 tsp Salt

• Dairy

  • 1/4 cup Butter, unsalted
  • 2 cups Half and half
  • 2/3 cups Parmesan cheese, grated

Found on theblondcook.com

Description

Ingredients

• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 2 cups half and half
• 1 tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
• 2 teaspoons fresh minced garlic
• ½ teaspoon dried paprika
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 pounds white potatoes, peeled and thinly sliced into ⅛-inch rounds
• ⅔ cups grated Parmesan cheese

Directions

• Preheat your oven to 350 degrees F. Grease a 13x9 baking dish or 10-inch cast iron skillet.
• In a large saucepan, melt butter over medium heat. Slowly whisk in flour until smooth. Gradually add the half and half cream while continuing to whisk. Bring to a boil, stirring occasionally.
• Once mixture reaches a boil, stir constantly for 2 minutes, or until thickened. Remove from heat and add rosemary, garlic, paprika, salt and pepper. Stir well to combine. Add potato slices and gently stir to evenly coat potatoes.
• Transfer to baking dish and sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Remove from oven and uncover. Return to oven and bake for an additional 10-15 minutes or until potatoes are tender.