Sides

Creamy Herbed Potatoes

Be the first to review this product.Submit Review


Ingredients

  • 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

 

Instructions

  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

Recipe Reviews

Be the first to review this recipe.

Submit Review

Your Rating

Write A Review

My favorite Kemps memory relates to:

Last Month's Poll Results

More than half of you said that your favorite Kemps treat on a chilly day is a nice warm cup of Kemps Chocolate Milk!   Now... on to summer!  We deserve it after this last winter...