5 red potatoes, diced into cubes
2 TB butter
½ cup onion, chopped
2 cloves garlic, chopped
2 TB flour
1 cup milk
½ tsp dried rosemary
1 tsp dried parsley
1/2 tsp salt
¼ tsp pepper
1 cup shredded cheese
1. Preheat oven to 375. Put potatoes in large bowl & set aside
2. Melt butter in saucepan over medium heat; saute onion & garlic; stir in flour until dissolved. Stir in milk, rosemary, parsley, salt & pepper; cook until thickened.
3. Add sauce to potatoes & mix so potatoes are coated; stir in 1/2 cup cheese. Spoon mixture into oiled baking dish & sprinkle remaining cheese on top. Cover & bake 40 minutes or until potatoes are tender.
2 TB butter
½ cup onion, chopped
2 cloves garlic, chopped
2 TB flour
1 cup milk
½ tsp dried rosemary
1 tsp dried parsley
1/2 tsp salt
¼ tsp pepper
1 cup shredded cheese
1. Preheat oven to 375. Put potatoes in large bowl & set aside
2. Melt butter in saucepan over medium heat; saute onion & garlic; stir in flour until dissolved. Stir in milk, rosemary, parsley, salt & pepper; cook until thickened.
3. Add sauce to potatoes & mix so potatoes are coated; stir in 1/2 cup cheese. Spoon mixture into oiled baking dish & sprinkle remaining cheese on top. Cover & bake 40 minutes or until potatoes are tender.
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