Rosemary Au Gratin Potatoes

Rosemary, Garlic and Parmesan Cheese season the tender potato slices in this luxurious and delectable side dish. It’s the perfect side for some of those cold winter nights in.

Sometimes I just make this and a little side salad and call dinner as being “Served”.

That’s it – nothing more, nothing less.

It’s a fabulous little combo.

Happy Friday to all!




Rosemary Au Gratin Potatoes
Prep time
Cook time
Total time
Serves: 8-10 servings
  • ¼ cup butter, cubed
  • ¼ cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 pounds potatoes, peeled and cut into ⅛-inch slices
  • ⅔ cup grated Parmesan cheese
  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. 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.



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