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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
  • 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

Directions

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

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Reviews

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Average Rating:
  • Cheryl
    May 13, 2019

    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

  • Diana
    Nov 25, 2018

    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

  • DWare5883
    Dec 13, 2015

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

  • prjohnso
    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!!!

  • alicesay
    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?

  • jjandag
    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.

  • cookNbaker257
    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

  • germanycook
    Apr 16, 2012

    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 !

  • PatWTS
    Nov 15, 2009

    I have made this recipe several times and it is incredibly delicious. I usually change the half-and-half cream to regular milk and you can not tell the difference. It does take quite a bit longer than 45 minutes to cook....usually about 20-30 minutes longer.

  • pinksuitcases
    Mar 4, 2009

    These potatoes taste luxurious! Even the kids request that I make them again. I left the peels on the potatoes to save time and I think it's just as good.