Creamy Rosemary Au Gratin Potatoes Recipe - Allrecipes.com
Creamy Rosemary Au Gratin Potatoes Recipe
  • READY IN ABOUT 2 hrs

Creamy Rosemary Au Gratin Potatoes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 35 mins
  • READY IN

    1 hr 50 mins

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.
Kitchen-Friendly View

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 More Reviews

Feb 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.

 
Aug 05, 2012

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

 
Dec 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.

 
Jun 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.

 

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Nutrition

  • Calories
  • 602 kcal
  • 30%
  • Carbohydrates
  • 50.2 g
  • 16%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 688 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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