Rosemary Scalloped Potatoes

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 4 yukon gold potatoes (2 lb/1 kg total)
• 2 sweet potatoes (1 lb/500 g total)
• 1 small onion, chopped
• 1/2 cup parmesan cheese, grated
• 1/3 cup butter (75 ml)
• 1/3 cup all-purpose flour (75 ml)
• 1 teaspoon salt (5 ml)
• 3/4 teaspoon dried rosemary, crumbled (4 ml)
• 1/2 teaspoon pepper (2 ml)
• 3 3/4 cups milk (925 ml)

Recipe

• 1 sauce: in saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute. gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 12 to 15 minutes. set aside.
• 2 peel and thinly slice yukon gold and sweet potatoes. layer half of the yukon gold potatoes in greased 13- x 9-inch (3 l) glass baking dish; spread with half of the onion. layer with sweet potatoes then remaining onion and yukon gold potatoes. pour sauce over top.
• 3 cover with greased foil; bake in 350°f (180°c) oven for 1 hour. sprinkle with parmesan cheese; bake, uncovered, until lightly browned and tender, about 30 minutes. let stand for 10 minutes before serving.