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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 inch pan and top with remaining parmesan cheese.
  9. Bake uncovered at 350 degrees for 50 minutes or until potatoes are tender.


  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.

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

  3. **blush**

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

  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.

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

  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.

  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.

  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.

  9. Those additions would give potatoes that extra flavour.

  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!

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

  12. these look spectacular! my goshhhhhhhh! thank you for posting, craving cheesey carbs now :)

  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.

  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.

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

  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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