Great-Grandma Elara’s Escalloped Potatoes With Rosemary
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A comforting classic, this recipe delivers creamy, flavorful scalloped potatoes with a hint of rosemary. It's a family favorite, perfect for a weeknight dinner or holiday side dish.
3 lbs
Russet Potatoes-peeled and thinly sliced
4 tbsp
Butter
1/4 cup
All-Purpose Flour
3 cups
Milk
1/2 tsp
Salt
See all 8 ingredients ↓
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Standard
Upgraded
Elevated
A comforting classic, this recipe delivers creamy, flavorful scalloped potatoes with a hint of rosemary. It's a family favorite, perfect for a weeknight dinner or holiday side dish.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Arrange half of the Potatoes in the prepared baking dish.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened.
Remove from heat and stir in Salt, Pepper, and Rosemary.
Pour half of the Sauce over the Potatoes. Top with remaining Potatoes and pour remaining Sauce over the top.
Sprinkle with Cheddar Cheese.
Cover with foil and bake for 60 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and cheese is golden brown.
3 lbs
1.36 kg
Russet Potatoes-peeled and thinly sliced
4 tbsp
60 mL
Butter
1/4 cup
30 g
All-Purpose Flour
3 cups
720 mL
Milk
1/2 tsp
2.5 mL
Salt
1/4 tsp
1.25 mL
Black Pepper
1 tbsp
15 mL
Fresh Rosemary-chopped
1 cup
100 g
Shredded Cheddar Cheese
Equipment
9x13 inch baking dish
Saucepan
Whisk
Knife
Cutting board
3 lbs
1.36 kg
Russet Potatoes-peeled and thinly sliced
4 tbsp
60 mL
Butter
1/4 cup
30 g
All-Purpose Flour
3 cups
720 mL
Milk
1/2 tsp
2.5 mL
Salt
1/4 tsp
1.25 mL
Black Pepper
1 tbsp
15 mL
Fresh Rosemary-chopped
1 cup
100 g
Shredded Cheddar Cheese
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Arrange half of the Potatoes in the prepared baking dish.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened.
Remove from heat and stir in Salt, Pepper, and Rosemary.
Pour half of the Sauce over the Potatoes. Top with remaining Potatoes and pour remaining Sauce over the top.
Sprinkle with Cheddar Cheese.
Cover with foil and bake for 60 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and cheese is golden brown.
Nutrition per serving
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