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
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|
source: slightly adapted from The Fannie Farmer Cookbook