1 Hour | 15 mins prep

SERVES: 8 - 10

  1. In a large saucepan, melt butter over medium heat. 
  2. Stir in flour until smooth. 
  3. Gradually add the cream, a little at a time.
  4. Bring to a boil, cook and stir for 2 minutes or until thickened. 
  5. Remove from the heat. 
  6. Stir in the rosemary, garlic, salt, pepper and potatoes. 
  7. Transfer to a greased 13 inch x 9 inch x 2 inch baking dish. 
  8. Sprinkle with Parmesan cheese. 
  9. Cover and bake at 175°C, or 350°F for 45 minutes. 
  10. Uncover, and bake for 10 – 15 minutes longer or until potatoes are tender and brown on top.


Rosemary varieties to choose from: Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Garden Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue.  The different varieties of Rosemary have a different flavor, so choose the one you like best!!


Intended as a guide only. Results can not be guaranteed.
User assumes risks of using plant and recipes from this site.

© Headlands Garden Plants Ltd.