Best Garlic Rosemary And Parmesan Au Gratin Potatoes Recipes

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PARMESAN ROSEMARY AU GRATIN POTATOES



Parmesan Rosemary Au Gratin Potatoes image

Provided by Amy

Categories     Side Dish

Time 1h15m

Number Of Ingredients 10

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups half and half
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons minced fresh garlic
1/2 teaspoon dried paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds white potatoes, peeled and thinly sliced into 1/8-inch rounds
2/3 cup grated Parmesan cheese

Steps:

  • Preheat your oven to 350 degrees F. Grease a 13×9 baking dish or 10-inch cast iron skillet.
  • In a large saucepan, melt butter over medium heat. Slowly whisk in flour until smooth. Gradually add the half and half cream while continuing to whisk. Bring to a boil, stirring occasionally.
  • Once mixture reaches a boil, stir constantly for 2 minutes, or until thickened. Remove from heat and add rosemary, garlic, paprika, salt and pepper. Stir well to combine. Add potato slices and gently stir to evenly coat potatoes.
  • Transfer to baking dish and sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Remove from oven and uncover. Return to oven and bake for an additional 10 to 15 minutes or until potatoes are tender.

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

ROSEMARY POTATO GRATIN



Rosemary Potato Gratin image

Fresh rosemary and zesty lemon pairs beautifully in this potato gratin. It creates a delicious side dish that goes with almost everything.

Provided by Pat Nyswonger

Categories     Side Dishes

Time 1h15m

Number Of Ingredients 8

2 pounds baking potatoes
2 cups heavy cream
3 tablespoons chopped fresh rosemary
zest of one large lemon
1 cup grated Parmigiano-Reggiano
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh chives as garnish

Steps:

  • Preheat the oven to 375°F.
  • Prepare a gratin dish or a shallow oven-proof baking dish with butter or use non-stick spray, reserve.
  • Rinse the potatoes under cold running water and slice them 1/8-inch thick. Place them in a large bowl, add the cream, chopped rosemary, lemon zest, cheese, salt and pepper. Toss to combine and transfer the mixture into the prepared gratin or baking dish. Transfer the dish to the oven and bake for 45 minutes or until bubbly and golden on top. Remove and serve immediately with the chives sprinkled on top as a garnishment.

Nutrition Facts : Calories 493 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 34 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 696 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

ROSEMARY POTATOES AU GRATIN



Rosemary Potatoes Au Gratin image

I couldn't decide for Rosemary potatoes or Au Gratin ones so I mashed the recipies together and viola! This came out creamy smoothe with a nice herby finish, the gruyere cheese certainly makes this a keeper too. The top cooks up lovely and bubbly and this dish would look amazing on any holiday table. If you do not have the fresh herbs on hand I would think dry would do just fine.

Provided by SVELTE

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb yukon gold potato
1 lb red potatoes
2 cups heavy cream
1/4 cup half-and-half cream
1/4 cup butter
3 shallots
1 teaspoon thyme (4 sprigs fresh)
1/2 teaspoon sage (2 leaves fresh)
1 tablespoon rosemary (4 long sprigs fresh)
2 garlic cloves (crushed)
1 egg
1 cup gruyere cheese (grated)
1/2 cup parmesan cheese
salt
pepper

Steps:

  • In a large pot bring to a boil salted water. While water comes to a boil peel the potatoes. Slice the potoatoes in 1/2 and then slice them into 1/8" thick stackable layers. Parboil the potatoes for about 5 minutes. Then drain and let cool.
  • If you are using fresh herbs get a little bit of string and tie them all into a bundle. If you are using dried herbs please make sure they are crushed smoothe before adding to the sauce.
  • Chop Shallots small. Saute shallots with butter til carmelized in a saucepan. Add Heavy Cream, Garlic, all Herbs (the bundle if fresh, teaspoons if dry), egg, salt & pepper to taste. Simmer for about 5 minutes on medium while the sauce thickens. After you have simmered remove the fresh herbs if using and throw them away. If you used dry make sure they are well incorporated into the sauce and all tastes are balanced. Let sauce cool.
  • Preheat oven to 400.
  • In a buttered deep baking dish put about 2 tablespoons of sauce and smoothe across the bottom to coat. Now take the cooled potatoes and line them on the bottom of the dish in rows. Salt them to taste and then add a scoop of grated Guyere cheese over the tops of the potatoes & sprinkle some Parmesan Cheese over everything too. Now repeat with another line potatoes, a little salt and cheeses until you run out. Pour the remaining sauce over the potatoes. I add some extra Parmesan on top for kicks too.Take the 1/4 cup of half & half and drizzle over the top of the dish.
  • Bake at 400 for about 40 minutes.

Nutrition Facts : Calories 606.8, Fat 47.4, SaturatedFat 29, Cholesterol 195.1, Sodium 297.4, Carbohydrate 32.5, Fiber 2.7, Sugar 1.7, Protein 14.8

ROSEMARY AU GRATIN POTATOES



Rosemary Au Gratin Potatoes image

Make and share this Rosemary Au Gratin Potatoes recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Potato

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups half-and-half cream
1 tablespoon fresh minced rosemary or 1 teaspoon dried and crushed rosemary
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 lbs potatoes, peeled and cut into 1/8 inch slices
2/3 cup grated parmesan cheese

Steps:

  • Melt butter over medium heat in a large saucepan.
  • Stir in flour until smooth.
  • Gradually add the cream.
  • Bring to a boil,cook and stir for 2 minutes or until thicked.
  • Remove from the heat.
  • Stir in the rosemry,garlic,salt, pepper and potatoes.
  • Transfer to a greased 13x9x2 inch baking dish.
  • Sprikle with parmesan cheese.
  • Cover and bake at 350 for 45 minutes.
  • Uncover and bake 10-15 minutes longer or until potatoes are tender.

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