Rosemary Au Gratin Potatoes
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
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
Reviews
This is our Christmas potato recipe! We love it each year!
Hands down, the best au gratin potatoes we have ever had! So creamy, perfectly seasoned, absolutely delicious!
I have had it before could you please tell me how to make half of it I don't want to make 10 servings of it
I doctored this bland recipe. first, I never peel my potatoes. The peel adds flavor and fiber. I added 1 medium diced onion, 4 minced fresh garlic cloves, more pepper, 2 cups buttermilk instead of half
Very good recipe. A nice change up to the traditional au gratin potatoes.
I served this at Christmastime and no one was impressed. I brought most of it home and am using it in soup!!!
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?
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.
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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