Scalloped Red Potatoes with Rosemary

Before I give you the recipe, I have a quick decorating update:  the girls’ room is halfway painted!!  I finally mustered up the energy {plus, I think I’m nesting} yesterday to get to it.  Of the 4 walls in their room, two have vaulted ceilings, so I have to wait for Bradley to be home before tackling those two walls, but the other two are finished, plus I cut in all of the lower trim.  It’s coming along!

On to the recipe…

We love potatoes at our house, and I’m always looking for different ways to make them.  Since Easter is coming up in a few weeks, I thought I would try a potato dish that would be a wonderful side to an Easter ham.  These potatoes are perfect for that!  Leaving the red skins on makes it a colorful dish, too.

Scalloped Red Potatoes with Rosemary


5 red potatoes
3 tablespoons flour
4 tablespoons butter
salt
pepper
dried rosemary
2 cups milk

Wash the potatoes, and leaving the skins on, thinly slice.  Grease, or butter, a 2 1/2-quart baking dish, then line bottom with a layer of potatoes.  Sprinkle 1 tablespoon flour, salt, pepper, and a dash of rosemary over potatoes.  Dot with 1 tablespoon butter, cut into little pieces.  Repeat layers 2 more times.  Pour milk over top of all.  Bake at 350F for 1 hour.

slice the potatoes thinly

first layer, dotted with butter and seasoned

pre-cooked

finished product

source:  slightly adapted from The Fannie Farmer Cookbook


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