Recipe by Noo
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.
Top Review by NorthwestGal
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.
- 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 See How It's Made
- 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.