Creamy Rosemary Au Gratin Potatoes

Creamy Rosemary Au Gratin Potatoes

Sharlene J McKee

"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

1 h 50 m servings 602 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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

Read all reviews 8
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 d...

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Least positive
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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...

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

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 d...

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 ...

Doubled the recipe and cooked it longer - add 6 oz of herbed goat cheese and only use one onion - bacon on the top of course! I love the rosemary flavour and top with a bit of nutmeg! I thou...

Followed the recipe with no additions or changes. Came out very creamy but bland. I will make this again and double the rosemary and salt, maybe change the cheese. Good starter but just not as ...

The only thing I found is that you needed to add more flour in order to thicken the rue. I also added thyme and cheese to each layer of potatoes and onions and found that it made an even nice ta...

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.

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