Ingredients
2 pounds small red potatoes, quartered4-1/2 teaspoons butter4-1/2 teaspoons all-purpose flour1-1/2 cups whole milk1/2 cup grated Parmesan cheese1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes.
Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, rosemary, garlic, salt and pepper.
Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender.
