Creamy Herbed Potatoes

6 tablespoons butter
6 tablespoons flour
1/4 cup freshly snipped chives OR green onions
2 teaspoons crushed rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 quart light cream OR half-and-half
2 pounds (between 6 or 8) all-purpose potatoes (peeled and thinly sliced)
1/2 large Spanish onion (peeled and thinly sliced)
1/2 cup grated Parmesan cheese

Preheat over to 350 degrees. Melt butter in 3-quart heavy saucepan over medium heat. Stir in flour, herbs and seasonings. Remove from heat. Gradually stir in cream. Bring to boil over medium heat, stirring frequently. Boil and stir 1 minute; set aside. Layer half the potatoes in well-buttered, 3-quart rectangular baking dish. Cover with half EACH of the onions, cheese and sauce. Repeat layers. Bake 55 to 60 minutes or until potatoes are tender.

Yield: 12 servings
Serving Size: 1/2 cup

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