CREAMY ROSEMARY AU GRATIN POTATOES
Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole.
Provided by Sharlene J McKee
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 602 calories, Carbohydrate 50.2 g, Cholesterol 112.2 mg, Fat 36.9 g, Fiber 5.5 g, Protein 19.5 g, SaturatedFat 23.2 g, Sodium 688.3 mg, Sugar 3.3 g
PARMESAN ROSEMARY AU GRATIN POTATOES
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.
ROSEMARY THYME AU GRATIN POTATOES
Rich and creamy au gratin potatoes with Gruyere, Parmesan, and fresh herbs! The perfect side dish for a week of family meals as they make amazing leftovers and tasty enough for a holiday side dish!
Provided by Maggie Roush
Categories Side Dish
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F.
- Use a mandolin to slice your potatoes into thin slices - around 1/8" thick. You can cut with a knife but prep time will increase.
- You can place your potato slices into a bowl of water to avoid browning if needed.
- Prep your baking dish with cooking spray and layer your potatoes in little stacks (either vertical or horizontal depending on your preference).
- Melt butter in sauce pan. Add flour once melted and whisk together for 1-2 minutes. Slowly add in milk and seasonings, continuing to whisk over medium heat until the milk has thickened slightly.
- Remove from heat and add your cheese.
- ***If you are like me, you will be tempted to add more cheese. I don't advise it as it can lead to a different consistency and an "oily" result.
- Spoon cheese sauce over potatoes.
- Spray foil with cooking spray (to avoid cheese and potatoes sticking on foil) and then over dish. Bake for 60 minutes.
- Remove foil and bake for an additional 20 minutes or until lightly browned and potatoes are tender to the fork. Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 Servings, Sodium 464 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
ROSEMARY AU GRATIN POTATOES
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
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- 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., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 220 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 408mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
ROSEMARY POTATOES AU GRATIN
Your holiday table needs these potatoes au gratin infused with delicious rosemary flavour and made even creamier with Comte cheese!
Provided by Julia Frey of Vikalinka
Categories side
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 450F/220C
- Slice your washed and unpeeled potatoes thinly with a mandoline slicer or with a sharp knife and put them in a bowl filled with cold water, set aside.
- Pour cream in a small saucepan and add fresh rosemary, a bay leaf, salt and a peeled garlic clove cut lengthwise. Slowly bring it to a boil to allow the cream to get infused with herbs and garlic. It should take about 7-10 minutes on low heat.
- Butter a 9" round pan and arrange well-drained potatoes slices in layers. Then pour hot cream over the potatoes while reserving 1/4 cup of the cream.
- Cover with foil and cook in the preheated oven for 45 minutes.
- Take the foil off and test for doneness with a knife, which should pierce them easily.
- Change the oven setting to broil/grill. Pour the rest of the cream over the potatoes and sprinkle with grated cheese.
- Broil/Grill for 2 more minutes until the cheese is bubbly and slightly browned on top.
Nutrition Facts : Calories 413 kcal, Carbohydrate 36 g, Protein 7 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 100 mg, Sodium 503 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ROSEMARY POTATOES AU GRATIN
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
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
CHEF JOHN'S POTATO ROSES
Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
- Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
- Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
- Loosen edges of potato roses with a fork and lift out of pan to serving dish.
Nutrition Facts : Calories 157 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 439.7 mg, Sugar 0.1 g
SMASHED PARMESAN GRATIN POTATOES
Creamy garlic and Gruyere smashed potatoes covered in sliced shallots and Parmesan cheese.
Provided by foodnessgracious
Categories Side Dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Lay the potatoes on a baking tray and drizzle the olive oil over the top.
- Sprinkle with the tarragon and bake in the oven for 30 minutes.
- In a small pot, warm the cream, garlic, shallots, nutmeg and rosemary.
- Season with salt and pepper.
- The potatoes are done when a knife can pierce them with no resistance.
- Transfer the roasted potatoes to an 8 cup oven proof baking dish.
- Using a fork roughly smash the potatoes until they're broken up.
- Pour the cream mixture over the potatoes and lay the sliced shallot over the surface.
- Sprinkle the grated Gruyere over the potatoes and then finish with the grated Parmesan.
- Bake in the oven for about 50 minutes and the cheese is melted and the cream is golden and bubbling.
- Let the dish rest for 5-10 minutes before serving.
Nutrition Facts : Calories 195 kcal, ServingSize 1 serving
ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES
Provided by Food Network
Time 14h35m
Yield 25 to 30 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 225 degrees F.
- Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
- Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
- Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
- Preheat the oven to 375 degrees F.
- Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
POTATOES AU GRATIN WITH GRUYERE CHEESE
Potatoes Au Gratin is my family's go-to holiday side dish. It's so simple yet decadent and is loved by everyone! Enjoy it alongside your favorite holiday meats for a truly memorable meal!
Provided by Marisa Franca
Categories casserole holiday side Side Dish vegetable side
Time 1h17m
Number Of Ingredients 14
Steps:
- Position rack in center of over and and preheat to 400℉. Butter a 3 quart gratin dish or shallow baking dish; set aside.
- Mix the 1/2 cup breadcrumbs with the 2 Tablespoons melted butter and the grated Parmesan cheese. Set aside.
- Put the potatoes, cream, 1/2 teaspoon salt, and a few grinds of pepper i a 12-inch skillet. Simmer, partially covered over medium-low heat, stirring occasionally and gently with a heat proof rubber or silicone spatula until the potatoes are barely tender when pierced with fork or skewer. About 8-12 minutes.
- In a medium skillet heat butter over medium-high heat and sauté garlic until tender, fragrant, and lightly browned. This would be the time when you also sauté the sliced shallots or onions. Season to taste with salt and pepper.
- Using a slotted spoon, transfer half the potato mixture to the prepared gratin dish, spreading evenly. Layer on the minced garlic, Gruyere, chopped fresh rosemary, thyme, and smoked paprika.
- Top with the remaining potato mixture spreading it evenly and pour over any creamy sauce that remains in the pan.
- Evenly scatter the bread topping mixture over the potatoes.
- Bake until bubbly and top is brown and the potatoes are tender. 25 to 30 minutes.
- Let gratin stand at least 10 to 15 minutes before serving.
Nutrition Facts : Calories 268 kcal, Carbohydrate 18 g, Protein 11 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 52 mg, Sodium 213 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROSEMARY AU GRATIN POTATOES
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
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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- Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper.
- In a medium saucepan, heat the 1 1/2 tablespoons of olive oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes.
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