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Rosemary Scalloped Potatoes

2013 December 16
by Alicia

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!

Rosemary Scalloped Potatoes
Here is what you need:

Rosemary Scalloped Potatoes

Preheat the oven. Chop up the rosemary.  Remove the leaves from the woody stem first.

Rosemary Scalloped Potatoes

In a 1.5 quart dish, combine the butter, sauce mix, boiling water, milk, and rosemary.

Rosemary Scalloped Potatoes

Whisk this together until the sauce mix dissolves.

Rosemary Scalloped Potatoes

Add the potatoes and stir well.

Rosemary Scalloped PotatoesRosemary Scalloped Potatoes

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

Rosemary Scalloped Potatoes

Yield: 4 servings

1 4.7-oz box Betty Crocker® Scalloped Potatoes
2 cups boiling water
2/3 cup milk
1 tablespoon butter
1 heaping teaspoon minced fresh rosemary

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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