Wednesday, February 2, 2011

Rosemary Parmesan Potatoes

These potatoes are true comfort food. The recipe comes from my friend Lynda and although it's basically a scalloped potato dish, the seasonings and the cream elevate it to company fare.



Serves 8
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups light cream*
  • salt and pepper to taste
  • 1 large clove garlic minced
  • 1 tablespoon fresh minced rosemary
  • 1 cup grated parmesan cheese, divided

  • 10-12 medium red potatoes, peeled and sliced thin

*you can use milk but the cream makes them very special

  1. Melt butter in microwaveable bowl
  2. Using a whisk, blend in flour
  3. Gradually add cream, whisking until mixture is blended and smooth
  4. Microwave on medium high for 2 minutes.
  5. Stir well and return to microwave, cooking until sauce is thick, stirring every minute.
  6. Add garlic, salt and pepper, rosemary and 1/4 cup of the Parmesan cheese, stirring well.
  7. Place potatoes in a large bowl and pour sauce over them. Use a spatula to mix until all the potatoes are coated with sauce.
  8. Pour mixture into a 9x13" pan and top with remaining parmesan cheese.
  9. Bake uncovered at 350ยบ for 50 minutes or until potatoes are tender.

17 comments:

  1. MMMmmm. That sounds delicious! I love rosemary (and Rosemary!).

    I think I'll wait to make this until I have fresh rosemary, though. I only use dried rosemary in sauces and stews because there is a real difference in flavor and texture, in my opinion.

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  2. I'm lucky ..I got a lot of wonderful Parmigiano Reggiano!!! have a great day, hugs, Flavia

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  3. **blush**

    For some reason I thought I was commenting on my friend, Rosemary's, blog.

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  4. What is light cream? Does the container say light cream on the outside or is there another name for it that might appear on the cream container? Thanks.

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  5. That really looks wonderful. I must try that recipe !!
    Have a wonderful day.

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  6. I have rosemary growing in my back yard as a matter of fact the bush is 15 years old. I love rosemary with potatoes. I will be making this dish next week.

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  7. PJ-
    cream comes in a variety of fat percentages. For example here in Canada, we have heavy cream at 35% full fat, or 18% cream which seems to be a cream preferred for coffee, and we have half and half cream which would be 10% fat. I am not sure if other countries have lower fat, but I have not noticed on in Canada, mind you nor have I really looked either. However, when light cream is referred to it is usually the half and half at 10% fat.
    If a person is serious about the fat content and want a creamier taste than what milk gives, try evaporated milk that comes in 2% and skim varieties. But if you are having company and want full rich flavor, go with the cream ;)
    I am answering for Bev since we have a different time zone, but if Bev has other advice she will check in with you later. I hope this clarifies your question PJ.

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  8. By the way Bev.....this recipe looks absolutely divine.
    I am going to make these the next time we have our friends for dinner.
    Fat schmat, once in a while there is nothing better, and it really does make what already is a good recipe, a really good recipe, right :^D.

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  9. Those additions would give potatoes that extra flavour.

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  10. My mouth is watering! Sounds so good for today - as we are having an ice storm... I will substitute baking potatoes for the red (that's all I have in the house) and 1/2 and 1/2 for cream... and add some ham from a slice I bought last week... with a salad, dinner will be soothing and comforting... and if we lose electricty because of icing of the wires, then it will be consumed by candlelight!
    Patsy

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  11. Very similiar to The Pioneer Woman's recipe. They are delicious. I make these at Easter with our ham.

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  12. these look spectacular! my goshhhhhhhh! thank you for posting, craving cheesey carbs now :)
    -meg
    @ http://www.clutzycooking.blogspot.com
    @ http://www.myscribblednotebook.blogspot.com

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  13. Thanks Charlotte for answering the cream question. I used 1/2 and 1/2 to make these. And I agree with Kim, the fresh rosemary makes a big difference in flavour. I still had fresh rosemary in my garden here on the West Coast but the warm temperatures and then cold and then warm again isn't doing it any good.

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  14. I can't wait to try this. It will complement many a meat dish. Rosemary is a favorite of mine and so easy to grow.

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  15. I live in Spain and I used an 18% fat cream and the potatoes were delicious.

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  16. I made this for Easter this year and my family loved it so much!! It's going to be a main go to from now on. I had fresh rosemary and it was so great!

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