Ingredients
1/4 cup butter, cubed1/4 cup all-purpose flour2 cups half-and-half cream1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 garlic clove, minced1 teaspoon salt1/4 teaspoon pepper3 pounds potatoes, peeled and cut into 1/8-inch slices2/3 cup grated Parmesan cheese
Preparation
In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.
