1 Hour | 15 mins prep

SERVES: 8 - 10

• ¼ cup butter or margarine.
• ¼ cup all-purpose flour.
• 2 cups half and half cream.
•  1 teaspoon dried Rosemary, or 1 tablespoon minced fresh Rosemary leaves. (choose from the Rosemary list below).
• 1 garlic clove, minced.
• 1 teaspoon salt.
• ¼ teaspoon pepper.
• 3 pounds potatoes, peeled and cut into 1/8 inch slices.
• 2/3 cup grated Parmesan cheese.

1. In a large saucepan, melt butter over medium heat. 
2. Stir in flour until smooth. 
3. Gradually add the cream, a little at a time.
4. Bring to a boil, cook and stir for 2 minutes or until thickened. 
5. Remove from the heat. 
6. Stir in the rosemary, garlic, salt, pepper and potatoes. 
7. Transfer to a greased 13 inch x 9 inch x 2 inch baking dish. 
8. Sprinkle with Parmesan cheese. 
9. Cover and bake at 175°C, or 350°F for 45 minutes. 
10. Uncover, and bake for 10 – 15 minutes longer or until potatoes are tender and brown on top.

Rosemary varieties to choose from: Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Garden Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue.  The different varieties of Rosemary have a different flavor, so choose the one you like best!!