Parmesan rosemary Scalloped Potatoes

Directions

1Preheat oven to 350 degrees.

2Brown 2 tablespoons of the butter in a large saucepan over medium-high heat. Once the foam subsides, stir in the flour until smooth. Lower the heat and cook about 3 minutes, stirring constantly, until the roux is golden brown.

3Slowly add the milk, stirring to prevent lumps. Increase the heat to medium-high, and add the cream. Cook, stirring frequently, for 5 minutes. Remove the saucepan from the heat, and add the remaining tablespoon of butter and the garlic, rosemary, salt, pepper and paprika. Stir well, then fully submerge sliced potatoes into the creamy mixture.

4Transfer the potato mixture to a lidded 9 X 13 inch cast-iron baking dish. Add 1/2 cup of the Parmesan and all the mozzarella. Cover and bake for 40 minutes.

5Remove from the oven and remove the lid. Sprinkle the remaining 1/4 cup of the Parmesan over the top and return the dish, uncovered, to the oven. Bake for an additional 10 minutes.