Thursday, April 8, 2010

Ultimate Recipe Swap: Rosemary Scalloped Potatoes

One of my very favorite herbs is Rosemary.  Here is a very simple recipe for Scalloped Potatoes that has Rosemary.  You could substitute any of your favorite herbs or spices in this recipe.  The milk in the recipe combines with the starch in the potatoes to make a simple creamy white sauce without any effort.

Rosemary Scalloped Potatoes

  • 6 Large Potatoes (you can substitute Red Potatoes)
  • 1 can Evaporated Milk
  • 1/2 cup Milk
  • 1 tablespoon dried or fresh Rosemary
  • 1 tablespoon Garlic Powder
  • Salt
Wash potatoes and slice into round slices.  Place in a 9x13 baking dish & sprinkle with salt to taste (the potatoes will absorb a lot of the salt so be generous).  Pour the evaporated & regular milk over the potatoes.  Evenly sprinkle the Rosemary on top.  Bake at 375 degrees for 30-40 minutes and remove half way through cooking time to stir.  Add more salt, if desired.

For more great recipes using herbs & spices, visit Ultimate Recipe Swap at Life as Mom.

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