Creamy Herbed Potatoes

Creamy Herbed Potatoes

6 Tbsps. butter
6 Tbsps. flour
1/4 cup freshly snipped chives
2 tsps. crushed rosemary
1/2 tsp. each – salt and pepper
1 qt. half and half
2 pounds potatoes – peeled and thinly sliced
1 large Spanish onion – peeled and thinly sliced
1/2 cup grated parmesan cheese

Preheat oven to 350.

Melt butter in heavy saucepan. Stir in flour, herbs and seasonings until smooth. Remove from heat. Gradually stir in half and half. Bring to a boil over medium heat. Boil and stir 1 minute; set aside. Layer half the potatoes in well-buttered, 3 qt. rectangular baking dish. Cover with half the onions. Sprinkle with half the parmesan cheese. Pour half the cream sauce over all. Repeat layers.

Bake for 55 to 60 minutes, or until potatoes are tender and top is golden. Remove from oven and let rest 10 minutes before serving