Recipe by SHARLENEJMCKEE
"Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole."
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russet potatoes - scrubbed, unpeeled, and cut into 1/4-inch slices
onion, sliced into rings
chopped fresh rosemary
shredded Cheddar cheese
sea salt and ground black pepper to taste
shredded Cheddar cheese
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.
These were pretty tasty but I felt another cheese would have made these even better such as Gruyere.
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.
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.
Very good. Followed the recipe, what I seldom do.... the only thing I did not add was paprika, because I was out, but I added nutmeg instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Rosemary Au Gratin Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 332
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