Scalloped Potatoes

• 2 pounds tiny new potatoes (do not peel)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 3/4 cups chicken stock
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Freshly ground black pepper to taste
• 1 cup plain yogurt
• 2 tablespoons freshly grated Parmesan cheese

1. Scrub potatoes and cook whole in water to cover in covered pot until potatoes are just tender, about 20 minutes.
2. Remove from heat and drain.
3. While potatoes are cooking, melt butter in small saucepan.
4. Stir in flour.
5. Cook for about 2 minutes.
6. Remove from heat and stir in stock.
7. Add the rosemary, thyme and pepper.
8. Return to heat and continue cooking until mixture thickens.
9. Remove from heat and stir in yogurt and cheese.
10. Cut potatoes into halves or quarters, depending on size, and stir into sauce.
11. Serve.
12. (Mashing the potatoes into the sauce as they are eaten sops up the sauce.)

tiny new potatoes, butter, flour, chicken stock, rosemary, thyme, freshly ground black pepper, plain yogurt, parmesan cheese

Taken from cooking.nytimes.com/recipes/2545 (may not work)