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Creamy Rosemary Au Gratin Potatoes

Creamy Rosemary Au Gratin Potatoes

  • Prep

    15 m
  • Cook

    1 h 35 m
  • Ready In

    1 h 50 m
SHARLENEJMCKEE

SHARLENEJMCKEE

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
6

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*~
5

~*CountryGirlGourmet*~

8/5/2012

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

mrs.embee
1

mrs.embee

12/25/2012

I don't usually cook food that is so indulgent, but Christmas dinner only comes once a year! With all the cream and cheese and rosemary (our favorite!) I hoped this would be fantastic, but it didn't wow us. The cooking time was spot on for 1/4" slices (I too used my mandolin), but I would have preferred them to be much thinner. I also think another cheese would have been a better pairing (grueyer?) as the chedder and bechamel didn't quite come together after baking.

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