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Rosemary Scalloped Potatoes

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
6 servings
Dinner
Rosemary Scalloped Potatoes
Ingredients
  • cooking spray
  • 1 1/2 cups grated Parmesan cheese
  • 2 tablespoons minced fresh rosemary
  • 2 cloves garlic, minced
  • 3 1/2 pounds red potatoes
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Next, spray an 8-inch baking dish with a non-stick cooking spray to ensure easy food release.
3
Mix together 1/3 of the Parmesan cheese, chopped rosemary, and minced garlic in a bowl for the first layer.
4
Using a mandolin, slice 3 or 4 potatoes into very thin rounds. Slice the remaining potatoes slightly thicker to create a layered effect.
5
Create the base layer of your dish by placing thin potato slices at the bottom, overlapping them to achieve a depth of 2-3 layers.
6
Place half an inch of the remaining thin potato slices along the sides, overlapping them to create a 4-layer depth.
7
Spread half of the thicker potato slices in the baking dish, followed by a sprinkle of 1/3 of the Parmesan cheese mixture. Repeat this process once more.
8
Arrange the remaining potato slices in the baking dish, leaving a small amount reserved for later use.
9
Melt butter in a saucepan over medium heat, then whisk in flour to create a roux. Gradually pour in milk and cook, stirring occasionally, until the sauce thickens to your liking - approximately 5-6 minutes. Stir in salt.
10
Using a knife, gently shift the potato slices around to create small wells for the sauce to flow through. Pour the sauce evenly over the potatoes, followed by a sprinkle of the reserved 1/3 of the Parmesan cheese mixture.
11
Brush the edges of the baking dish with olive oil to prevent burning.
12
Bake your dish in a preheated oven for 1-1.5 hours, or until the potatoes are soft and the edges are golden brown.