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Rosemary Au Gratin Potatoes Recipe
Rosemary Au Gratin Potatoes Recipe photo by Taste of Home

Rosemary Au Gratin Potatoes Recipe

Publisher Photo
Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES: 8-10 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds potatoes, peeled and cut into 1/8-inch slices
  • 2/3 cup grated Parmesan cheese

Nutritional Facts

1 serving (3/4 cup) equals 220 calories, 11 g fat (7 g saturated fat), 40 mg cholesterol, 408 mg sodium, 23 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender. Yield: 8-10 servings.
Originally published as Rosemary Au Gratin Potatoes in Taste of Home December/January 2003, p41

Nutritional Facts

1 serving (3/4 cup) equals 220 calories, 11 g fat (7 g saturated fat), 40 mg cholesterol, 408 mg sodium, 23 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Rosemary Au Gratin Potatoes

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 2, 2014

I served this at Christmastime and no one was impressed. I brought most of it home and am using it in soup!!!

MY REVIEW
Reviewed Dec. 12, 2013

I would give this recipe 4 1/2 stars if I could. Very tasty but needs a slight umph. Maybe a little heavier on the spices next time or a very mild white cheese, gouda perhaps?

MY REVIEW
Reviewed Mar. 14, 2013

Have made this many times for holidays and company, and sometimes just because it is so very good. Everyone loves it and it turns out perfect every single time.

MY REVIEW
Reviewed Feb. 27, 2013

First time my gratin turned out creamy and flavoful. Have never done it before with a white sauce base but it worked out amazingly well. The rosemary and garlic were perfect compliments to this dish. This will forever be my go-to gratin recipe

MY REVIEW
Reviewed Apr. 16, 2012 Edited Feb. 10, 2014

This was amazing! Made it for company and served it with pork roast and it was delicious. Not too goopy creamy like some scalloped potatoes. Delish. The rosemary wasn't overwhelming, just really a nice flavour overall. I must say that I added more salt, pepper and garlic !

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