Tasty Recipes: Creamy Rosemary Au Gratin Potatoes

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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
  • 1/2 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
  • 1/2 cup shredded Cheddar cheese
  • sea salt and ground black pepper to taste
  • 1 cup shredded Cheddar cheese
  • 1 pinch paprika

Instructions :

Prep : 15M Cook : 4M Ready in : 1H50M
  • Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
  • 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.
  • 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.
  • 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.

Notes :

  • I used a mandolin to thinly slice the potatoes and onions - it saved a lot of time.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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