Prep 15 mins
Cook 1 hr 5 mins
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.
- 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
- Preheat the oven to 180 degrees Celsius Grease a 6cm deep 24cm square baking dish.
- 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.
- 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.
- Add 1 1/2 cups of the cheese and stir in to combine.
- 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.
- 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.
I made this twice this week, because it's so easy to make and it's quite delicious. I went with other reviewers and added minced garlic (personal preference--I'm sure the recipe would be excellent as written, too). My only comment would be that this simply was not substantial enough to be a main dish for my family. I don't know if we are big eaters or what, but for us it was a side dish. I served it with baked fish the first time and broiled chicken the second time, and it was a great side dish for both meals. Thanks for sharing your recipe, Noo. Made for Please Review My Recipe tag game.
Delish! I really enjoyed the addition of the rosemary to a traditional au gratin potato dish. I used regular cheddar and low fat milk. I made a single serving and wanted to eat in less than an hour so I sliced and microwaved my potato for 3 minutes with a little butter then added the sauce and baked for 30 minutes at 400. It came out just right the potatoes were cooked through and the flaver permeated the entire dish. Made for PRMRT.
I made the full recipe but used full fat aged cheddar otherwise made as written but we had quite a bit left over (will freeze for DH to take to work when on night shift) so for us this would easily serve 6 and could be stretched to 8 especially if other vegies are being served. Thank you Noo for a different cheese bake that I am sure will be made again, made for Aussie/Kiwi Recipe Swal #71 December 2012.