Best 7 Garlic Rosemary And Parmesan Au Gratin Potatoes Recipes

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Craving a comforting and flavorful side dish that elevates your meals? Look no further than garlic rosemary and parmesan au gratin potatoes, a culinary masterpiece that combines the richness of cheese, the aromatic essence of garlic and rosemary, and the velvety texture of potatoes. This delectable dish is guaranteed to tantalize your taste buds and leave you yearning for more. Embark on a culinary adventure as we guide you through the steps of creating this delightful dish, ensuring a perfect balance of flavors and textures that will make it a star at your next gathering or a cozy meal at home.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN, GARLIC & ROSEMARY ROASTED POTATOES RECIPE BY TASTY



Parmesan, Garlic & Rosemary Roasted Potatoes Recipe by Tasty image

Here's what you need: potato, shredded parmesan cheese, goose fat, dried rosemary, garlic, salt, pepper

Provided by Matthew Cullum

Categories     Sides

Yield 4 servings

Number Of Ingredients 7

2 lb potato
1 cup shredded parmesan cheese
3 tablespoons goose fat, or vegetable oil
1 tablespoon dried rosemary
1 tablespoon garlic, crushed
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 180°C (350°F).
  • Peel and quarter the potatoes.
  • Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
  • Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
  • Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
  • Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 47 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams

PARMESAN ROSEMARY AU GRATIN POTATOES



Parmesan Rosemary Au Gratin Potatoes image

Provided by Amy

Categories     Side Dish

Time 1h15m

Number Of Ingredients 10

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups half and half
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons minced fresh 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 cup grated Parmesan cheese

Steps:

  • 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 to 15 minutes or until potatoes are tender.

ROSEMARY AU GRATIN POTATOES



Rosemary Au Gratin Potatoes image

Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8-10 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8-inch slices
2/3 cup grated Parmesan cheese

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 220 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 408mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

GARLIC, ROSEMARY AND PARMESAN AU GRATIN POTATOES



Garlic, Rosemary and Parmesan Au Gratin Potatoes image

Make and share this Garlic, Rosemary and Parmesan Au Gratin Potatoes recipe from Food.com.

Provided by Marie

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup butter
1/4 cup flour
2 cups milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 clove minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
3 lbs potatoes, peeled and cut into 1/8 inch slices
2/3 cup grated parmesan cheese

Steps:

  • In a large saucepan, melt butter over medium heat.
  • Stir in flour until smooth.
  • Gradually stir in milk, bring to a boil and cook 2 minutes until thick.
  • Remove from heat and stir in rosemary, garlic, salt, pepper and potatoes.
  • Transfer to a 13 x 9 baking dish.
  • Sprinkle with Parmesan cheese.
  • Cover and bake at 350 degrees for 45 minutes.
  • Uncover and bake for 15 minutes more.

ROSEMARY POTATOES AU GRATIN



Rosemary Potatoes Au Gratin image

I couldn't decide for Rosemary potatoes or Au Gratin ones so I mashed the recipies together and viola! This came out creamy smoothe with a nice herby finish, the gruyere cheese certainly makes this a keeper too. The top cooks up lovely and bubbly and this dish would look amazing on any holiday table. If you do not have the fresh herbs on hand I would think dry would do just fine.

Provided by SVELTE

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb yukon gold potato
1 lb red potatoes
2 cups heavy cream
1/4 cup half-and-half cream
1/4 cup butter
3 shallots
1 teaspoon thyme (4 sprigs fresh)
1/2 teaspoon sage (2 leaves fresh)
1 tablespoon rosemary (4 long sprigs fresh)
2 garlic cloves (crushed)
1 egg
1 cup gruyere cheese (grated)
1/2 cup parmesan cheese
salt
pepper

Steps:

  • In a large pot bring to a boil salted water. While water comes to a boil peel the potatoes. Slice the potoatoes in 1/2 and then slice them into 1/8" thick stackable layers. Parboil the potatoes for about 5 minutes. Then drain and let cool.
  • If you are using fresh herbs get a little bit of string and tie them all into a bundle. If you are using dried herbs please make sure they are crushed smoothe before adding to the sauce.
  • Chop Shallots small. Saute shallots with butter til carmelized in a saucepan. Add Heavy Cream, Garlic, all Herbs (the bundle if fresh, teaspoons if dry), egg, salt & pepper to taste. Simmer for about 5 minutes on medium while the sauce thickens. After you have simmered remove the fresh herbs if using and throw them away. If you used dry make sure they are well incorporated into the sauce and all tastes are balanced. Let sauce cool.
  • Preheat oven to 400.
  • In a buttered deep baking dish put about 2 tablespoons of sauce and smoothe across the bottom to coat. Now take the cooled potatoes and line them on the bottom of the dish in rows. Salt them to taste and then add a scoop of grated Guyere cheese over the tops of the potatoes & sprinkle some Parmesan Cheese over everything too. Now repeat with another line potatoes, a little salt and cheeses until you run out. Pour the remaining sauce over the potatoes. I add some extra Parmesan on top for kicks too.Take the 1/4 cup of half & half and drizzle over the top of the dish.
  • Bake at 400 for about 40 minutes.

Nutrition Facts : Calories 606.8, Fat 47.4, SaturatedFat 29, Cholesterol 195.1, Sodium 297.4, Carbohydrate 32.5, Fiber 2.7, Sugar 1.7, Protein 14.8

PARMESAN POTATOES AU GRATIN



Parmesan Potatoes Au Gratin image

This recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important . . . even though it is so delicious that you would want to jump right in. If you like onions, slice thinly and add in between the layers. -Theresa Danos, Hyde Park, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 9 servings.

Number Of Ingredients 7

2 cups grated Parmesan cheese
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds red potatoes, very thinly sliced
2-1/2 cups heavy whipping cream

Steps:

  • Preheat oven to 325°. Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture., Bake, covered Cover for 65 minutes. Increase oven temperature to 375°. Uncover; bake until potatoes are tender and top is golden brown, 25-30 minutes longer. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 378 calories, Fat 30g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 434mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

ROSEMARY AU GRATIN POTATOES



Rosemary Au Gratin Potatoes image

Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania

Provided by Allrecipes Member

Time 1h20m

Yield 8

Number Of Ingredients 9

¼ cup butter or margarine
¼ cup all-purpose flour
2 cups half-and-half cream
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon salt
¼ teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8 inch slices
⅔ cup grated Parmesan cheese

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes.
  • Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 14.8 g, Fiber 3.9 g, Protein 8.3 g, SaturatedFat 9.2 g, Sodium 421.3 mg, Sugar 1.5 g

Tips:

  • Use Yukon Gold potatoes. This variety of potato is known for its creamy texture and buttery flavor, which makes it perfect for au gratin potatoes.
  • Slice the potatoes thinly. This will help them cook evenly and quickly.
  • Don't overcrowd the baking dish. Make sure there is enough space between the potatoes so that they can cook evenly.
  • Bake the potatoes until they are tender. This will usually take about 45 minutes to an hour.
  • Make the sauce while the potatoes are baking. This will save you time and effort.
  • Use freshly grated Parmesan cheese. This will give the potatoes the best flavor.
  • Serve the potatoes immediately. They are best when they are hot and bubbly.

Conclusion:

Garlic rosemary and Parmesan au gratin potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. With their creamy texture, cheesy flavor, and crispy topping, these potatoes are sure to be a hit with everyone at your table. So next time you're looking for a special side dish, give this recipe a try!

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