Sometimes a plain ole potato just won’t do as a side dish; however, when you add a little cheese and aromatic herbs, you turn bland potatoes into a dish percolating with flavor. Pair with your favorite meat, especially beef, and get ready to be thrilled.

Serves 6–8

Instructions:

1. Preheat the oven to 350°F.
2. Brown 2 tablespoons of the butter in a large saucepan over medium-high heat. Once the foam subsides, stir in the flour until creamy. Lower the heat and cook about 3 minutes, stirring constantly, until roux is golden brown.
3. Slowly pour in 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.
4. Transfer the creamy potato mixture to a lidded 9-by-13-inch cast-iron baking dish. Add ½ cup of the Parmesan and all of the mozzarella. Cover and bake for 40 minutes.
5. Remove from the oven and remove the lid. Sprinkle the remaining ¼ cup of the Parmesan over the top and return the dish, uncovered, to the oven. Bake for an additional 10 minutes.