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Rosemary Parmesan Scalloped Potatoes (Susan) Recipe

   
 

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     Rosemary Parmesan Scalloped Potatoes (Susan)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8-10
Ingredients
3/4 cups unsalted butter
3-4 pounds russet potatoes, peeled and sliced 1/8 inche thick
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons finely chopped fresh rosemary
3 1/2 cups milk
1 cup grated Parmesan cheese (4 oz)
 
Instructions
Preheat oven to 350 degrees F. Grease 9x13 casserole dish with butter.
Layer 1/3 of potato slices in the bottom of the casserole dish, overlapping slightly, so that the dish is completely covered. Dot the top of the potatoes with 4 tablespoons of the butter, then season with 1/2 teaspoon of salt, 1/2 teaspoon pepper, 1/2 teaspoon rosemary. Repeat these layers two more times. Pour the milk over the top of the potatoes.
Place the casserole dish in the oven and bake for 1 hour. Remove from the oven and evenly sprinkle the Parmesan cheese over the potatoes. Bake for 30 more minutes or until the top is golden brown and the potatoes can be pierced with a knife easily.


Originally Submitted 4/2/2014





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