Creamy Herbed Potatoes

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  • 6 Tbsp butter
  • 6 Tbsp flour
  • 1/4 cup freshly snipped chives
  • 2 tsp crushed rosemary
  • 1/2 tsp EACH: salt and pepper
  • 1 quart Kemps Half & Half
  • 2 pounds all purpose potatoes, peeled and thinly sliced
  • 1 large Spanish onion, peeled and thinly sliced
  • 1/2 cup grated Parmesan cheese



  1. Preheat oven to 350 F.
  2. Melt butter in 3-quart heavy saucepan. Stir in flour, herbs and seasonings until smooth. Remove from heat.
  3. Gradualy stir in Kemps Half & Half. Bring to a boil over medium heat. Boil and stir one minute; set aside.
  4. Layer half the potatoes in a well-buttered, 3-quart rectangular baking dish. Cover with half the onions, and sprinkle with half the Parmesan cheese.
  5. Repeat layers.
  6. Pour half the cream mixture over the potato, onion, cheese mixture.
  7. Bake 55 to 60 minutes, or until potatoes are tender and top is golden.
  8. Remove from oven and let rest 10 minutes before serving.

Serves 8

Per serving: 380 calories; 8.88 grams protein; 25 grams fat; 15.3 grams saturated fat; 32 grams carbohydrates; 259.5 milligrams sodium; 233.4 milligrams calcium; 2.5 grams fiber
Recipe courtesy of American Dairy Association

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