Gratin Recipe ★ 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.

Ingredients

• 3 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• ½ teaspoon sea salt
• 2 cups half-and-half
• 4 russet potatoes - scrubbed, unpeeled, and cut into 1/4-inch slices
• 1 onion, sliced into rings
• 1 tablespoon chopped fresh rosemary
• ½ cup shredded Cheddar cheese
• sea salt and ground black pepper to taste
• 1 cup shredded Cheddar cheese
• 1 pinch paprika

Cooking Directions

1. Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
2. 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.
3. 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.
4. 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

• calories602
• carbohydrateContent50.2 g
• cholesterolContent112.2 mg
• fatContent36.9 g
• fiberContent5.5 g
• proteinContent19.5 g
• saturatedFatContent23.2 g
• sodiumContent688.3 mg
• sugarContent3.3 g