Rosemary Garlic Buttermilk Scalloped Potatoes

I was going to make baked potatoes tonight but then I decided to add a little bit more flavor to our meal.

I did not use a recipe for this dish, but I can say that making a white sauce is pretty easy, and once learned will become your instant solution for pot pies, chicken and rice dishes and so on.

I stumbled upon this side dish tonight by accident. I looked in my fridge and noticed I did not have enough half and half or milk for tomorrows breakfast and then noticed I had buttermilk.

I browsed my fridge over and noticed half a package of bacon left over from Saturday and some fresh Rosemary waiting to be used.

Then I thought, how would bacon, garlic, rosemary, and buttermilk taste together in a white sauce? To my surprise really really good!

The buttermilk offers a tang, while the smoky saltiness of the bacon compliments it, then you have the earthy flavor of the rosemary all kind of having a party together with the subtle hint of garlic.

Basic Recipe for White Sauce:

1 to 2 TBS butter

1 TBS flour

1/8 tsp salt

dash pepper

3/4 c milk

This recipe is in my head and I really do not measure, but this is the basic foundation of how I made my sauce. You can flavor this sauce any way you like, add cheese for cheesy scalloped potatoes if you want.

Melt the butter in the sauce pan, add your garlic and onions or just onions if you wish, saute until translucent. Add your flour and stir it with a wire whisk. You will have a thick kind of paste called a rue. Stir for a few minutes until lightly brown.

Add your liquid of choice.

Stir over medium heat until you have a thick sauce, add your bacon or cheese if you like.

For this recipe I added my minced fresh rosemary to my garlic and butter before adding my flour.

I probably doubled this recipe, I had a big casserole to fill with potatoes.

I have learned to just train your eye and taste.

I used the basic recipe but never measured anything..... I just know if the sauce seems to thick add more liquid, do not add to much salt until after you put the cooked bacon inside the sauce.

Anyhow I hope this inspires some one to think outside the box and try something new! You could be surprised.