Scalloped Sweet and Yellow Potatoes with Rosemary

Preheat oven to 350 F.

Peel the potatoes and onion. Thinly slice the potatoes and onions into disks. Liberally butter a 9-inch deep pie dish then layer in the onions and potatoes in a uniform design. Then scatter small pieces of butter over the top, using half of the listed amount of butter.

Next, melt the remaining half of the butter in a saucepan over medium heat. Then, add flour and stir for about a minute until the ingredients combine into a paste. Now, slowly add the milk while whisking vigorously to avoid lumps. Stir over low heat and season with salt, pepper and nutmeg to taste. Your sauce should be thick and creamy by now. Tip: Dip in a wooden spoon into the sauce then run your finger through the middle. If the sauce remains separated on the spoon, it is ready!

Now take take rosemary and scatter it over your potato art. Then, lather the dish with your delicious bechamel. The heat from the sauce will instantly invigorate the dried rosemary and fill the kitchen with an earthy aroma.

Pop it into your 350 F oven and let it cook for 45 minutes or until bubbly and browned.