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Rosemary Au Gratin Potatoes

SUBMITTED BY: Jean Minner

"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"
PREP TIME  25 Min
COOK TIME  55 Min
READY IN  1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 tablespoon minced fresh rosemary
  • 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

  1. 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.
  2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2007 by Lisa Rae
I doubled this recipe for our family Christmas dinner. I modified it by doubling the garlic and rosemary, and by adding a layer of shredded Gruyer (sp?) cheese between top and bottom layers of potatoes, then the parmesean on top. In order to be sure the potatoes were sliced consistently thin I used an inexpensive mandolin slicer set on the thinnest setting. Everything turned out terrific. Rich, creamy, cheesy, and very 'special occasion'feeling. The leftovers stored and heated well over several days, also. Great recipe!

4 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2006 by Nancy Liedel
A delicious version of au gratin potatoes. Goes well with a pork roast. I did not change a thing.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2007 by LAFLRA
Wow, these were really wonderful. I used more fresh rosemary than stated and used fat-free half and half.

1 user found this review helpful


MORE MEMBER REVIEWS
 
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