Potato, Potaaaaato.

My Mama can cook. Not kinda, not sorta. My mama can COOK. She's the reason that I'm a total foodie, why I endured getting up waaaay before dawn for culinary school, and why most things I do will have something to do with good eats. Even thrifting and flea market-ing usually have a planned yummy lunch/coffee break.

One of my favorite potato dishes is therefore one of my Ma's recipes. Her Rosemary/Parmesan Potatoes are amazing. Amaaaazing. Fancy, and yummier than your average Potatoes Au Gratin. The world needs to have access to these amazing potatoes, so I'm sharing the recipe below.

*It's not the healthiest of dishes, so I suggest a nice bike ride or hike after ingesting this lovely food.

Rosemary/Parmesan Potatoes

3 pounds potatoes (you can peel them, but I prefer them with peel. And you can slice or cube them, I prefer sliced).

1 tsp butter

3 cloves of minced garlic

1/2 cup of minced red onion

3 tablespoons butter

1/2 cup of all purpose flour

1/2 tsp salt

1/2 tsp pepper

1 teaspoon dried rosemary, crushed.

1 cup milk

1 cup buttermilk

1 & 1/2 cup of grated parmesan cheese

-Heat oven to 350 degrees.

-Grease a 9 x 13 baking dish.

-Arrange potatoes on the bottom of the baking dish, and set aside.

-Melt 1 tsp butter in saute pan, add garlic and onion and saute for 15 minutes on lowish medium until onions are well cooked through. Do not carmelize onions.

-Stir in 3 tablespoons of butter, and melt.

-Sprinkle in flour, salt, pepper, and rosemary. Then cook and stir until mixture simmers and thickens.

-Continue stirring and slowly pour in milk and buttermilk. Bring to a boil.

-Stir in cheese (1 cup), and cook until melted and smooth.

-Pour over potatoes until evenly coated.

-Bake for half an hour, stir potatoes and then cook for a half hour longer (1 hour total).

-Sprinkle remaining parmesan cheese (1/2 cup) over top and bake for a final 20 minutes.

And Voila! You'll have the yummiest potatoes ever!