Sophia asked for her favorite rosemary oven roasted potatoes tonight. While she was at her swimming lesson, I was craving something cheesy so I decided to take the risk of inducing a 4 year old tantrum and created this dish instead. I was just experimenting but this is a new family favorite now!(I don't measure, just approximating amounts)
Preheat oven to 400-425 degrees.
Chop any type of potatoes into about 1" cubes/pieces (amount doesn't really matter). Toss in olive oil, course salt, minced garlic, and finely cut fresh rosemary (I have a huge bush as part of my landscaping!). In a casserole dish, pie dish, or brownie pan, bake for 20-25 min., remove from oven, toss around/rearrange, then bake 10-25 more min. depending on the amount you made and how tender you want the potatoes to get.
In a saucepan, melt 1-2 tbsp. butter and mix in the exact same amount of flour. Whisk together and once it smells nutty, add half-n-half or any kind of milk (1-2 cups), keep whisking, add 1/4-1/2 cup veg. broth (optional just to thin it out if it gets too thick or you can just add more milk/cream). Once it is a smooth creamy sauce, remove from heat and add in 1/2-3/4 cup shredded cheddar or mexican blend cheese. Toss potatoes in cheese sauce until fully coated.
Return cheesy potatoes to your baking dish. Sprinkle with more shredded cheese (amount per preference). Toss some breadcrumbs (enough to cover surface area) in a little olive oil and with parmesean cheese. Sprinkle on top of shredded cheese. Broil on HI for 5-7 min.
Serve & enjoy (careful, it's layers of piping hot gooey goodness!)
(photos are without cheese)
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