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

Rosemary Au Gratin Potatoes Recipe

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4.5 9 12
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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


  • 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

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


  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

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Reviewed Dec. 13, 2015

"Very good recipe. A nice change up to the traditional au gratin potatoes."

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!!!"

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?"

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."

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"

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