I'm back! Sorry for the absence but I had an APPENDECTOMY on October 28. Crazy huh? The Thursday before Halloween too! It was awful and the recovery is still happening. I guess it takes a while to get over all the meds they pump into you and the anesthesia. I have an awesome mother-in-law who started packing as soon as she found out and drove the 12 hours to get here. She wouldn't let me lift a finger for the week she was here! I am happy to almost be back to normal and of course to be cooking again. Today I'm sharing with you a recipe I made up for Rosemary Au Gratin Potatoes. I have tried several recipes and they were all ok but lots of times came out dry. I like my au gratin potatoes to be creamy and flavorful! I made this back when I had family and friends visiting and there were thumbs up all around. It's not the best picture but I was exhausted and thought this was better than nothing!
ROSEMARY AU GRATIN POTATOES
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups half-and-half cream
1 tablespoon minced fresh rosemary
2-3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 C cheddar cheese, divided
1 C monterrey jack cheese, divided
3 pounds potatoes, peeled and cut into 1/8 inch slices
2/3 cup grated Parmesan cheese
1.In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 3/4 C cheddar cheese and 3/4 C monterrey jack cheese and stir until melted. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes.
2.Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with parmesan cheese and remaining cheddar and jack cheeses. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.