Potato Bake With Garlic and Rosemary

Noo's Note:

Stolen from the Food Lovers Diet Book..this recipe is so simple and so wonderfully delicious. I love it as a meal in itself with a salad but of course it is a fabulous side dish too.

• Total Time: 1 hrs 20 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Yield: 1 bake

• 60 g butter or 60 g margarine
• 1/4 cup plain flour
• 2 1/3 cups skim milk
• 1 garlic clove, crushed
• 1 teaspoon rosemary, finely chopped
• 2 cups low-fat cheese, grated
• 3 large potatoes, about 300g each, peeled and thinly sliced
• salt and pepper

Directions:

1. Preheat the oven to 180 degrees Celsius Grease a 6cm deep 24cm square baking dish.
2. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly for 2 minutes or until bubbly. Remove from the heat.
3. Slowly add the milk, stirring constantly until well combined. Return to the heat. Add the rosemary and the garlic, and cook, stirring, until the sauce comes to the boil.
4. Add 1 1/2 cups of the cheese and stir in to combine.
5. Arrange 1/3 of the potatoes over the base of the baking dish, so that they overlap slightly. Season with salt and pepper. Spoon 1/3 of the sauce over the potatoes. Repeat twice more, then sprinkle with the remaining cheese.
6. Bake in the oven for approx 1 hour, or until the potatoes are tender and the top is golden. if the top begins to brown too much, cover with foil.

Reviews

[JackieOhNo!]

I really enjoyed this and will definitely be making this again, although I believe I did under-season it. I was nervous about adding salt because I wasn't sure how salty the cheese sauce would be. I forgot that potatoes really absorb salt. Anyway, I will also double the garlic as other reviewers suggested. The flavor of the rosemary really comes through, giving this a depth of flavor. I used a mild cheddar cheese and cooked this for exactly 1 hour. However, I was afraid that a 9-inch square baking pan would not be large enough, so I used a 11x7x2-inch glass dish. It was perfect. I sliced the potatoes really thin, using a mandolin slicer. I will definitely try this again!

[Sydney Mike]

When making these, I did add a little more garlic, then seasoned it all with just a little salt & a little more than 1/4 teaspoon of lemon pepper, but otherwise followed your recipe & we were totally satisfied with this potato dish! Just the 2 of us, & we enjoyed them the second time around, too, with just enough more left over for me to snack on! Thanks for posting the recipe! [Made & reviewed during the current ADOPT A TAG event]

[Deantini]

Delish! I added salt to the white sauce to taste as well as doubling the garlic. I used Provolone cheese and used 1 1/2 cup total, shredded. It was perfect after 1 hour. Servings are 4-6 in my estimation.