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  • Writer's pictureFarmer Amy

Lemon Rosemary Scalloped Potatoes

Updated: Jun 24, 2020

Some nights you just want.. make that need ... comfort food and scalloped potatoes definitely delivers with its creamy, cheesy goodness.

But they can be a bit heavy, so here is a fresh take on an old favorite.


2 Tablespoons butter

4 Tablespoons flour

2 Cups milk

3 Rosemary sprigs 1-2 inches

1 Tablespoon diced

1/3 Cup diced chives

Grated zest of 1 lemon

Salt and freshly ground black pepper to taste

2 pounds potatoes (about 4 potatoes)

1/2 Cup grated Parmesan cheese


Add lemon zest, butter, flour, and a bit of milk into sauce pan over med heat. Stir until it makes a rue.

Add remaining milk a bit at a time until fully incorporated and lumps are removed.

Add garlic and rosemary sprigs and continue stirring over med heat until mixture thickens into gravy. Remove rosemary sprigs and remove from heat. Add salt and pepper to taste.

Slice potatoes into 1/8 inch slices and layer in 8 inch square pan.

Layer in pan: Potato slices, lightly salt. Several tablespoons of gravy mixture spread evenly. Lightly sprinkle Parmesan and top with sparse chives. This should create about 3 layers.

Bake on 400 for 40 minutes. Let stand 10 minutes before serving.


~ Farmer Amy

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