Rosemary Au Gratin Potatoes
Indulge in layers of creamy decadence with these Rosemary Au Gratin Potatoes, a comforting side dish perfect for any occasion. Yukon Gold potatoes are thinly sliced and bathed in a luscious, herb-infused cream sauce made with garlic, fresh rosemary, and a touch of Gruyère and Parmesan cheeses for an extra-rich flavor. Topped with a golden, bubbly crust, these au gratin potatoes are oven-baked to perfection, combining velvety textures with crispy edges. Whether you're planning a holiday feast or an elevated weeknight dinner, this recipe pairs beautifully with roasted meats or a crisp green salad. Easy to prepare and irresistibly aromatic, it’s the ultimate comfort food dish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2.5 lbs Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 Garlic cloves, minced
- 2 tbsp Fresh rosemary, finely chopped
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil.
Wash and peel the Yukon Gold potatoes. Slice them into thin, even rounds about 1/8-inch thick using a sharp knife or mandoline slicer. Set aside in a bowl of cold water to prevent browning.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.
Slowly whisk in the heavy cream and whole milk, making sure there are no lumps. Cook for 3–4 minutes, whisking frequently, until the mixture thickens slightly.
Add the minced garlic, chopped rosemary, salt, and pepper. Cook for an additional 1–2 minutes, then remove from heat and stir in 1 cup of the Gruyère cheese until melted and smooth.
Drain and pat the potatoes dry. Arrange a single layer of potato slices in the prepared baking dish, slightly overlapping.
Pour a portion of the cream mixture over the first layer of potatoes, ensuring an even coating. Repeat this process for the remaining potatoes and cream, finishing with the cream mixture on top.
Sprinkle the remaining Gruyère cheese and all the Parmesan cheese evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
Remove the dish from the oven and let the potatoes rest for 10 minutes before serving. Garnish with a sprig of fresh rosemary if desired.
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 154.8 g | 774% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.4 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2550 mg | 196% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5327 mg | 113% | |
*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.
