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Scallop Patatoes With Rosemary

SCALLOP PATATOES WITH ROSEMARY

6 Large Yukon Gold Patatoes
peeled and cut into 1/8-inch sliced
1/4 cup flour
2 cups 2% Milk or If you like it creamy 1 cup half and half and 1 cup 2%
1 TBS minced Rosemary, or Rosemary, crushed
1 garlic clove minced or 1 tsp garlic powder
1Tsp Salt and 1Tsp Pepper or to taste
2/3 cup of Parmesan cheese
2 cups of cheddar cheese
1/4 cup margarine or butter

DIRECTIONS:

In a large saucepan, melt the butter over medium heat .Stir in flour till smooth-you
can use a whisk this works great.. Gradually add milk and cream. Bring to a boil; stir for 2 mins or until thickened. Remove from the heat. Stir in rosemary, garlic,salt ,and pepper.
In a baking dish 13in x 9 in x 2in - Put half of the slice patatoes and pour half of the liquid, sprinkle with 1 cup of cheddar. Then put on the second layer of patatoes, pour the remaining liguid and cheddar. Sprinkle with parmesan cheese.
Cover with foil and Bake for 45mins 350 o .

*To cut down on baking time you can cook the slice patatoes for 5mins drain and add the sauces and cheese...

Scallop Patatoes With Rosemary

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