Garlic Rosemary and Parmesan Au Gratin Potatoes
Elevate your next meal with these Garlic Rosemary and Parmesan Au Gratin Potatoes—an indulgent, flavor-packed side dish that's perfect for special occasions or cozy dinners at home. Layers of tender Russet potatoes are bathed in a luxurious blend of heavy cream, milk, and fragrant garlic, infused with fresh rosemary, a hint of nutmeg, and just the right amount of seasoning. Topped with generous layers of grated Parmesan cheese, this casserole bakes to golden, bubbly perfection, creating a crispy, cheesy crust that contrasts beautifully with the creamy interior. Whether you’re serving this alongside roasted meats or seasonal vegetables, this recipe is a guaranteed crowd-pleaser. Plus, it’s easy to make ahead for stress-free entertaining!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 large Garlic cloves
- 2 teaspoons Fresh rosemary
- 2 cups Heavy cream
- 1 cup Milk
- 2 tablespoons Unsalted butter
- 1.5 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer. Set them aside in a bowl of cold water to prevent browning.
Finely mince the garlic cloves and chop the fresh rosemary leaves. Set both aside.
In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, chopped rosemary, salt, black pepper, and nutmeg. Heat the mixture until it just begins to simmer, then remove it from heat. Do not let it boil.
Drain and pat the potato slices dry with a clean kitchen towel or paper towels. Layer one-third of the potato slices evenly in the prepared baking dish.
Pour one-third of the cream mixture over the potato slices and sprinkle one-third of the Parmesan cheese evenly on top.
Repeat the layering process two more times, finishing with the cream mixture and Parmesan cheese on top.
Dot the surface with small pieces of the unsalted butter for added richness.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and the potatoes are fork-tender.
Allow the dish to sit for 10 minutes before serving to let the cream thicken slightly.
Serve warm as a side dish paired with roasted meats or vegetables.
Nutrition Facts
Calories |
3453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 23.9 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1824 mg | 140% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 6292 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
