Food recipes
Rosemary Parmesan Scalloped Potatoes
Rosemary Parmesan Scalloped Potatoes Ingredients: butter, without salt potatoes, raw, skin salt, table spices, pepper, black spices, rosemary, dried milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, p...
Rosemary Parmesan Scalloped Potatoes
Ingredients:
butter, without salt
potatoes, raw, skin
salt, table
spices, pepper, black
spices, rosemary, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
Directions:
Preheat the oven to 350F.
Grease a 9 x 13-inch casserole dish with some butter.
Layer one-third of the potato slices in the bottom of the casserole dish, overlapping slightly, so that the dish is completely covered.
Dot the top of the potatoes with 4 tablespoons of the butter, then season with 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the rosemary.
Repeat these layers two more times.
Pour the milk over the top of the potatoes.
Place the casserole dish in the oven and bake for 1 hour.
Remove from the oven and evenly sprinkle the Parmesan cheese over the potatoes.
Bake for 30 more minutes or until the top is golden brown and the potatoes can be pierced with a knife easily.
Vegetarian friendly!
Ingredients:
butter, without salt
potatoes, raw, skin
salt, table
spices, pepper, black
spices, rosemary, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
Directions:
Preheat the oven to 350F.
Grease a 9 x 13-inch casserole dish with some butter.
Layer one-third of the potato slices in the bottom of the casserole dish, overlapping slightly, so that the dish is completely covered.
Dot the top of the potatoes with 4 tablespoons of the butter, then season with 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the rosemary.
Repeat these layers two more times.
Pour the milk over the top of the potatoes.
Place the casserole dish in the oven and bake for 1 hour.
Remove from the oven and evenly sprinkle the Parmesan cheese over the potatoes.
Bake for 30 more minutes or until the top is golden brown and the potatoes can be pierced with a knife easily.
Vegetarian friendly!