PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION
Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.
Provided by Tom Paull
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
- Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
- Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
- Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g
CREAMY ROSEMARY POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h40m
Yield 9 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
- Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
- In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
- Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.
ROSEMARY AU GRATIN POTATOES
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
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.
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.
Provided by Sharlene J McKee
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 602 calories, Carbohydrate 50.2 g, Cholesterol 112.2 mg, Fat 36.9 g, Fiber 5.5 g, Protein 19.5 g, SaturatedFat 23.2 g, Sodium 688.3 mg, Sugar 3.3 g
PARMESAN AU GRATIN POTATOES FOR TWO
Plenty of garlic and cheese in Garlic Parmesan Au Gratin Potatoes For Two with thinly sliced potatoes, Parmesan, and garlic.
Provided by Carla Cardello
Categories Side
Time 2h
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Rub the butter in the bottom and up the sides of a 1-quart casserole dish.
- Layer some of the sliced potatoes in a single layer in the bottom of the dish, slightly overlapping.
- In a large bowl, mix together the onion, garlic, 1 cup Parmigiano Reggiano, thyme, salt, and pepper. Sprinkle about 1/3 of the mixture over the potato layer.
- Repeat the layering two more times, ending with a layer of potatoes.
- Pour the cream over the potatoes, filling in between the spaces. Top with remaining 1/4 cup Parmigiano Reggiano.
- Bake 60-90 minutes or until the top is golden brown and the potatoes are soft.
EASY PARMESAN POTATOES AU GRATIN RECIPE
This recipe for Easy Parmesan Potatoes Au Gratin is irresistibly delicious and the perfect special occasion side dish. With thinly sliced, tender Russet potatoes, nestled in a thick and decadent cream sauce and nutty parmesan cheese, this thoroughly indulgent side dish just might edge out your entrée and become the star of the show!
Provided by Sharon Rigsby
Categories Side Dish
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Add the cream, salt, and pepper to a large 4-cup measuring cup. Mix well.
- Spray a large gratin baking dish with non-stick cooking spray. Place approximately 1/4 of the potato slices in a single layer on the bottom of the dish.
- Sprinkle 1/4 cup of the parmesan cheese evenly over the potatoes. Pour 1/2 cup of the heavy cream mixture over the top. Repeat three more times to form four layers, ending with the rest of the cream, then cheese. Press the potatoes down gently with your hand to ensure they are completely covered with cream.
- Bake, uncovered for about 60 minutes, or until the top of the potatoes is golden brown, and the potatoes are tender when pierced with a fork. Serve warm.
Nutrition Facts : Calories 493 kcal, Carbohydrate 17 g, Protein 18 g, Fat 40 g, SaturatedFat 25 g, Cholesterol 136 mg, Sodium 727 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
PARMESAN POTATOES AU GRATIN
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
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 THYME AU GRATIN POTATOES
Rich and creamy au gratin potatoes with Gruyere, Parmesan, and fresh herbs! The perfect side dish for a week of family meals as they make amazing leftovers and tasty enough for a holiday side dish!
Provided by Maggie Roush
Categories Side Dish
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F.
- Use a mandolin to slice your potatoes into thin slices - around 1/8" thick. You can cut with a knife but prep time will increase.
- You can place your potato slices into a bowl of water to avoid browning if needed.
- Prep your baking dish with cooking spray and layer your potatoes in little stacks (either vertical or horizontal depending on your preference).
- Melt butter in sauce pan. Add flour once melted and whisk together for 1-2 minutes. Slowly add in milk and seasonings, continuing to whisk over medium heat until the milk has thickened slightly.
- Remove from heat and add your cheese.
- ***If you are like me, you will be tempted to add more cheese. I don't advise it as it can lead to a different consistency and an "oily" result.
- Spoon cheese sauce over potatoes.
- Spray foil with cooking spray (to avoid cheese and potatoes sticking on foil) and then over dish. Bake for 60 minutes.
- Remove foil and bake for an additional 20 minutes or until lightly browned and potatoes are tender to the fork. Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 Servings, Sodium 464 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GARLIC, ROSEMARY AND PARMESAN AU GRATIN POTATOES
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
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.
PARMESAN GARLIC POTATOES AU GRATIN (SCALLOPED POTATOES)
These cheesy, dreamy potatoes au gratin are the ultimate potato casserole. Layers of thinly sliced potatoes, cheese, garlic and herbs make this super simple potato dish a winner for any occasion. The best part is there is about 15 minutes of active prep and this dish can be made days ahead of time! Total wins all around!
Provided by Mila Furman
Categories Side
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees
- Pour heavy cream into a small pot over low heat. Add garlic,thyme and salt and pepper. Allow to steep for 10 minutes.
- While the heavy cream is steeping, wash potatoes and slice potatoes on a mandolin slicer about 1/8-inch thick. There is no need to peel them on Yukon Golds because the skin becomes super tender and practically unnoticeable.
- Butter an 13×9 inch casserole dish (or baking pan).
- Add 1/3 of the potatoes, spreading them out. Season with salt and pepper. Add 1/3 of the cheeses.
- Continue to do this until all the potatoes have been used up, leaving the top layer without cheese.
- Add the steeped cream to the potatoes, pouring evenly. Shake the pan a bit to ensure everything is evenly distributed.
- Season with salt and pepper and the remaining cheeses.
- Cover the pan with aluminum foil and place into the preheated oven. Immediately turn down the heat to 350-degrees.
- Continue to bake covered for 40 minutes. Then remove foil and cook for another 15-20 minutes until golden brown.
- Serve hot.
PARMESAN ROSEMARY AU GRATIN POTATOES
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.
SMASHED PARMESAN GRATIN POTATOES
Creamy garlic and Gruyere smashed potatoes covered in sliced shallots and Parmesan cheese.
Provided by foodnessgracious
Categories Side Dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Lay the potatoes on a baking tray and drizzle the olive oil over the top.
- Sprinkle with the tarragon and bake in the oven for 30 minutes.
- In a small pot, warm the cream, garlic, shallots, nutmeg and rosemary.
- Season with salt and pepper.
- The potatoes are done when a knife can pierce them with no resistance.
- Transfer the roasted potatoes to an 8 cup oven proof baking dish.
- Using a fork roughly smash the potatoes until they're broken up.
- Pour the cream mixture over the potatoes and lay the sliced shallot over the surface.
- Sprinkle the grated Gruyere over the potatoes and then finish with the grated Parmesan.
- Bake in the oven for about 50 minutes and the cheese is melted and the cream is golden and bubbling.
- Let the dish rest for 5-10 minutes before serving.
Nutrition Facts : Calories 195 kcal, ServingSize 1 serving
PARMESAN AND ROSEMARY POTATO STACKS
Parmesan and Rosemary Potato Stacks are an easy and delicious way to serve potatoes.
Provided by Denise
Categories Main Dish
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°F.
- Melt butter, and stir in the rosemary, salt and black pepper.
- Slice potatoes around 2mm thick (mandoline works best for this)
- Layer potatoes into a greased muffin tin, brushing lightly with butter between each layer.
- Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
- Bake for 45-55 minutes, until potatoes are cooked through.
Nutrition Facts : Calories 75 kcal, Carbohydrate 7 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 233 mg, Fiber 1 g, ServingSize 1 serving
GARLIC PARMESAN POTATOES AU GRATIN
Thin sliced potatoes are layered with garlic and Parmesan cheese and baked in a cream sauce.
Provided by foodnessgracious
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Rub the butter all over the inside of a 12 x 10 x 2 1/2 inch baking tray or roasting pan and set aside.
- Slice the potatoes as thin as possible, use a mandolin if you have one and transfer them to a bowl.
- Heat the cream, milk and garlic in a pot until it starts to boil and starts to thicken slightly. Take off the heat.
- Place one layer of the potato slices in even rows and slightly shingled on the bottom of the baking dish.
- Season with salt and pepper and cover with both kinds of the grated Parmesans.
- Place another layer of potatoes on top of the first layer going in the opposite direction and season again. Sprinkle more cheese on top.
- Repeat with a final layer of potatoes ending with a cheese layer on top. Season again.
- Slowly pour the hot milk mixture over the layered potatoes making sure to cover all of them and place in the oven.
- Gently press down on the potatoes to make sure the liquid is getting in all the spaces.
- Bake for about 60-70 minutes or until the tip of a sharp knife can go through the potatoes and the cheese and cream are all melted.
PARMESAN POTATO GRATIN
One bite of these cheesy scalloped potatoes will have you begging for more. This potato gratin is layered to the brim with bacon, Parmesan potatoes, and onions for a tasty twist on the classic gratin recipe.
Provided by BHG Test Kitchen
Time 2h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 325° F. Brush the bottom of a 3-quart rectangular or oval baking dish with the olive oil; set aside. Using a wide vegetable peeler, shave Parmesan into thin strips (about 4 cups); set aside.
- In a small bowl combine bacon, green onion and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp. each salt and freshly ground black pepper, half of the bacon mixture, and half the herbs. Top with half the Parmesan. Dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, whipping cream, and flour; pour evenly over potatoes.
- Bake, covered, for 1 1/2 hours. Increase temperature to 400°F. Bake, uncovered, for 15 to 20 minutes more or until potatoes are tender and top is golden brown. Makes 24 1/2 -cup servings.
Nutrition Facts : Calories 192 kcal, Carbohydrate 15 g, Cholesterol 30 mg, Protein 9 g, SaturatedFat 6 g, Sodium 392 mg, Sugar 2 g, Fat 11 g, UnsaturatedFat 3 g
ROSEMARY POTATOES AU GRATIN
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
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
More about "parmesan rosemary au gratin potatoes recipes"
SQWIRES PARMESAN AND ROSEMARY GRATIN POTATOES | RECIPES ...
From stltoday.com
Estimated Reading Time 2 mins
10 BEST AU GRATIN POTATOES WITH CHICKEN RECIPES | YUMMLY
From yummly.com
AU GRATIN RED POTATOES RECIPE: HOW TO MAKE IT | TASTE OF HOME
From review-f-12975-ejxsdr.toh.r.tmbi.com
ROSEMARY AU GRATIN POTATOES RECIPE | SAY MMM
From saymmm.com
DANG GOOD POTATOES AU GRATIN RECIPE: THIS EASY ROSEMARY ...
From 30seconds.com
ROSEMARY POTATOES AU GRATIN - TFRECIPES.COM
From tfrecipes.com
PARMESAN POTATOES AU GRATIN RECIPE
From crecipe.com
10 BEST AU GRATIN POTATOES RECIPES | YUMMLY
From yummly.com
ROSEMARY AU GRATIN POTATOES - TFRECIPES.COM
From tfrecipes.com
SCALLOPED POTATOES AU GRATIN RECIPE: HOW TO MAKE IT ...
From admiringrecipes.netlify.app
ROSEMARY AU GRATIN POTATOES RECIPE: HOW TO MAKE IT | TASTE ...
From stage.tasteofhome.com
ROSEMARY AU GRATIN POTATOES RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love