1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8-inch slices
2/3 cup grated Parmesan cheese
In a large saucepan, melt butter over medium heat.
Stir in flour until smooth.
Gradually add the cream.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes.
Transfer to a greased 13-in. x 9-in. baking dish.
Sprinkle with Parmesan cheese.
Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.