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Two of my favorite foods come together in this recipe for creamy Parmesan Rosemary Au Gratin Potatoes: POTATOES and CHEESE!
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Yes, those are a couple of my weaknesses without a doubt. What’s not to love about creamy, cheesy thin sliced potatoes seasoned with rosemary? So savory and perfectly seasoned!
This recipe isn’t as difficult as you would think. I’m totally guilty of buying boxed au gratin potatoes, but these potatoes are SO WORTH the time. Trust me.
This makes a perfect side dish for just about any meat. Or eat it as an entire meal (like I did!). I used fresh rosemary, but you can also substitute a lesser amount of dried rosemary.
Right before this shot I was in the kitchen inhaling the potatoes I had just spooned out. I normally don’t do that in-between photographing but they’re JUST THAT GOOD! 🙂
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
- 2 teaspoons fresh minced 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 cups grated Parmesan cheese
- 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 10-15 minutes or until potatoes are tender.
Adapted from Taste of Home