Fancy Crusted Rosemary Scalloped Potatoes

Ingredients

  • cooking spray
  • 1 ½ cups grated Parmesan cheese
  • 2 tablespoons minced fresh rosemary
  • 2 cloves garlic, minced
  • 3 ½ pounds red potatoes
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.

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  • Step 2

    Mix Parmesan cheese, rosemary, and garlic together in a bowl.

  • Step 3

    Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.

  • Step 4

    Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.

  • Step 5

    Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.

  • Step 6

    Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.

  • Step 7

    Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.

  • Step 8

    Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

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