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Au Gratin Potatoes with Rosemary

Name: Au Gratin Potatoes with Rosemary
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 medium russet potatoes (about 3.75 pounds), sliced thin; 1 small onion, sliced thin; Â½ teaspoon salt, dividedÂ; Â½ teaspoon ground black pepper, dividedÂ; 2 teaspoons fresh rosemary, finely chopped, divided; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 2 cups shredded cheddar cheese

Skip the mashed potatoes and add creamy Au Gratin Potatoes with Rosemary to your holiday menu. Use a mandolin to cut perfectly thin potato slices, then top with a cheesy sauce and bake this elegant yet super-easy side dish until golden brown.

Jessi Heggan

Print Recipe

Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

4 medium russet potatoes (about 3.75 pounds), sliced thin
1 small onion, sliced thin
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 teaspoons fresh rosemary, finely chopped, divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese

Instructions

Preheat oven to 400 degrees and coat a 1-quart baking dish with nonstick cooking spray.
Layer half the potato slices in the bottom of the baking dish. Season with ¼ teaspoon salt, ¼ teaspoon pepper and ¾ teaspoon rosemary. Layer onion slices over the top, then remaining potato slices. Season with remaining ¼ teaspoon salt, ¼ teaspoon pepper and ¾ teaspoon of rosemary.
Melt butter in a medium saucepan over medium heat. Gradually whisk in the flour and continue cooking while whisking for about 1 minute. Slowly pour in the milk, about ¼ cup at a time, whisking well after each addition. (The gradual addition will help avoid lumps in the sauce.)
Continue cooking sauce, whisking constantly, until mixture thickens, about 3 to 5 minutes. Stir in the cheese until completely melted, about 1 minute. Pour cheese sauce over the potatoes. Sprinkle the remaining ½ teaspoon rosemary over the top.
Cover baking dish with aluminum foil and bake until potatoes are tender and sauce is bubbly, about 1 hour and 15 minutes. Remove foil and continue cooking about 15 more minutes, or until the top is lightly browned.