Herbed Potatoes Au Gratin
|New potatoes||1 1⁄2 Pound|
|Butter||1 Tablespoon, melted|
|Unbleached all purpose flour||1 Tablespoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Fresh rosemary||1 1⁄2 Teaspoon|
|Minced garlic||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Sliced onions||3⁄4 Cup (12 tbs)|
|Grated swiss cheese||2 Tablespoon|
1. Preheat the oven to 375°.
2. Slice the unpeeled potatoes 1/4 inch thick and place them in a bowl of cold water.
3. Melt the butter in a small saucepan over medium-low heat. Stir in the flour, half the parsley, the rosemary, garlic and pepper. Gradually add the milk, stirring until thick and smooth; set aside.
4. Drain and dry the potatoes; place half in a 9-inch round baking dish. Top with half the onions, then layer in the remaining potatoes and onions. Pour on the sauce, cover the dish with foil and bake 30 minutes. Stir the potatoes gently and bake for another 30 minutes. Stir again, sprinkle the cheese on top and bake, uncovered, 10 to 15 minutes more, or until the cheese is golden brown. Sprinkle with the remaining parsley.