Rosemary Scalloped Potatoes are a great compliment to just about any meal. Fresh rosemary brightens the taste of this side dish that is quick and simple to make!
Here is what you need:
Preheat the oven. Chop up the rosemary. Remove the leaves from the woody stem first.
In a 1.5 quart dish, combine the butter, sauce mix, boiling water, milk, and rosemary.
Whisk this together until the sauce mix dissolves.
Add the potatoes and stir well.
Bake the potatoes in the preheated oven until golden brown. Let the potatoes sit for about 5 minutes before serving to let the sauce thicken.
Rosemary Scalloped Potatoes
Ingredients
- 1 4.7-oz box Betty Crocker® Scalloped Potatoes
- 2 cups boiling water
- 2/3 cup milk
- 1 tablespoon butter
- 1 teaspoon (heaping) minced fresh rosemary
Instructions
- Preheat oven to 450 degrees F.
- In a 1.5 quart dish, combine butter, sauce mix, boiling water, milk, and rosemary. Whisk together until sauce mix dissolves. Add potatoes and stir.
- Bake in preheated oven for 25 minutes, until golden brown. Let sit for 5 minutes before serving.
Disclosure: This recipe was created in partnership with Betty Crocker®. All opinions expressed are my own.
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