Creamy Rosemary Au Gratin Potatoes

Creamy Rosemary Au Gratin Potatoes

5
SHARLENEJMCKEE 8

"Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole."

Ingredients 1 h 50 m {{adjustedServings}} servings 602 cals

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Nutrition

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  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
  2. Melt remaining butter in a saucepan over medium heat. Add flour and 1/2 teaspoon sea salt; whisk constantly for 1 minute. Pour half-and-half into flour mixture, stirring and cooking until mixture has thickened, about 4 minutes.
  3. Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices, rosemary, 1/2 cup Cheddar cheese, and remaining potatoes; season with sea salt and pepper. Sprinkle 1 cup Cheddar cheese and paprika over potatoes. Pour half-and-half mixture over potato mixture; cover with aluminum foil.
  4. Bake in preheated oven until potatoes are tender, about 75 minutes. Remove aluminum foil and continue baking until potatoes are lightly browned, about 15 minutes.
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Footnotes

  • Cook's Note:
  • I used a mandolin to thinly slice the potatoes and onions - it saved a lot of time.
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Reviews 5

  1. 9 Ratings

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naples34102
2/26/2013

These certainly weren't the prettiest potatoes I've ever made but they sure were some of the tastiest. I had to cook them longer and add more half and half but in the end, these had a wonderful, interesting flavor thanks to the rosemary.

~*CountryGirlGourmet*~
8/5/2012

These were pretty tasty but I felt another cheese would have made these even better such as Gruyere.

Melissa
6/17/2014

Made this dairy free/gluten free by replacing cheese with vegan mozzarella, half and half with unsweetened coconut milk, butter with earth balance and flour with gluten free baking mix. Plus a scoop of vegan cream cheese! I also boiled potatoes until tender to save cooking time. I used redskin potatoes and left the skins on.