Rosemary Dijon Brisket With Au Gratin Potatoes Recipes

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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.

DIJON POTATOES AU GRATIN



Dijon Potatoes Au Gratin image

Dijon mustard, basil and Swiss cheese add extra flavor to this classic creamy potato casserole. Serve with any meat entrée for a delicious side dish.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 6 servings.

Number Of Ingredients 7

1/3 cup finely chopped shallots
2 Tbsp. margarine or butter, divided
1 cup half-and-half
2 Tbsp. GREY POUPON Dijon Mustard
1 cup KRAFT Shredded Swiss Cheese, divided
1 Tbsp. chopped fresh basil
6 medium potatoes, peeled, thinly sliced (about 5 cups)

Steps:

  • Preheat oven to 400°F. Cook and stir shallots in 1 Tbsp. of the margarine in medium saucepan on medium heat until tender. Add half-and-half, mustard and remaining 1 Tbsp. margarine; cook 5 min., stirring frequently. Reduce heat to low. Add 1/2 cup of the cheese and the basil; cook until cheese is completely melted, stirring frequently.
  • Layer potatoes and cream sauce alternately in greased 2-qt. round casserole dish; sprinkle with remaining 1/2 cup cheese. Cover with foil.
  • Bake 45 to 55 min. or until potatoes are tender.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

WHISKEY COLA CHICKEN WITH BEETS AND SWEETS



Whiskey Cola Chicken with Beets and Sweets image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

3 medium beets
1/2 teaspoon salt
3 medium sweet potatoes
1 tablespoon margarine, cut into small cubes
4 boneless, skinless chicken thighs
3 tablespoons honey
2 ounces cola
1 ounce Irish whiskey
1 tablespoon Dijon mustard
1 tablespoon sriracha sauce
1 teaspoon ginger powder
4 tablespoons blended oil
2 teaspoons garlic, chopped
1 small yellow onion, small diced
1 bunch kale, chopped into 1-inch pieces
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh rosemary, chopped
1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Boil the beets in salted water until softened, approximately 20 minutes. Using a rag and gloves, peel your beets. Cut into 1-inch wedges and set aside.
  • Cut the sweet potatoes into 1-inch wedges. Place in a roasting pan with approximately 1/2 inch water. Top with margarine, cover pan with foil and bake until al dente, 15 to 20 minutes.
  • Next, trim all fat off chicken thighs and discard. Set chicken aside. Whisk together honey, cola, whiskey, mustard, sriracha, ginger powder, 2 tablespoons blended oil and 1 teaspoon chopped garlic in a medium bowl. Set aside half the sauce for later, then add the chicken thighs to the remaining sauce. Mix until the chicken is fully coated, then place on a parchment-lined sheet pan and bake until sauce and chicken start to darken and the internal temperature is at least 165 degrees F, 15 to 20 minutes.
  • Meanwhile, add the remaining 2 tablespoons oil to a saute pan set on medium-high. Once oil is hot, add diced onion and remaining teaspoon chopped garlic and cook until the onions and garlic turn translucent, then add sweet potatoes. Saute until the outsides of the sweet potatoes crisp up, 7 to 10 minutes.
  • Toss beets and kale together in a mixing bowl. Add sweet potato mixture directly from the saute pan while hot. Mix all together, then add cilantro, parsley, rosemary and pepper and move to a sheet pan. Place in the oven to heat and crisp kale, approximately 5 minutes. Remove and plate with chicken. Top chicken with reserved sauce and serve.

CREAMY ROSEMARY AU GRATIN POTATOES



Creamy Rosemary Au Gratin Potatoes image

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     Potatoes Au Gratin

Time 1h50m

Yield 4

Number Of Ingredients 11

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

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

BRISKET AND POTATOES



Brisket and Potatoes image

Make and share this Brisket and Potatoes recipe from Food.com.

Provided by Mirj2338

Categories     Meat

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 12

2 onions, chopped
1 chopped green pepper
1 chopped red pepper
1 chopped yellow pepper
0.5 (1 1/4 ounce) envelope onion soup mix
3/4 cup red wine
ketchup
3 -4 lbs beef brisket, trimmed
1 teaspoon pepper
garlic powder
paprika
4 potatoes, peeld and cut into 1/8ths

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Sauté onions until browned.
  • Add peppers until soft.
  • Add mushrooms.
  • Combine onion soup mix, wine, and ketchup.
  • In foil lined pan, place 1/3 of the sauteed peppers.
  • Place meat seasoned with the pepper, garlic powder, and paprika.
  • Pour wine mixture on top.
  • Arrange potatoes around sides.
  • Add remaining peppers.
  • Wrap airtight in foil and bake at 325 degrees Fahrenheit for 3 to 4 hours.

Nutrition Facts : Calories 317.2, Fat 10.2, SaturatedFat 3.6, Cholesterol 84.4, Sodium 257.8, Carbohydrate 21.1, Fiber 3, Sugar 2.6, Protein 30.7

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

CREAMY ROSEMARY AU GRATIN POTATOES



Creamy Rosemary Au Gratin Potatoes image

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     Potatoes Au Gratin

Time 1h50m

Yield 4

Number Of Ingredients 11

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

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

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

ROSEMARY AU GRATIN POTATOES



Rosemary Au Gratin Potatoes image

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

Provided by Theresa Thunderbird

Categories     Potato

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 9

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

Steps:

  • Melt butter over medium heat in a large saucepan.
  • Stir in flour until smooth.
  • Gradually add the cream.
  • Bring to a boil,cook and stir for 2 minutes or until thicked.
  • Remove from the heat.
  • Stir in the rosemry,garlic,salt, pepper and potatoes.
  • Transfer to a greased 13x9x2 inch baking dish.
  • Sprikle with parmesan cheese.
  • Cover and bake at 350 for 45 minutes.
  • Uncover and bake 10-15 minutes longer or until potatoes are tender.

CHEF JOHN'S POTATO ROSES



Chef John's Potato Roses image

Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h

Yield 12

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, no wider than a muffin tin cup
⅓ cup melted butter, or as needed, divided
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmigiano-Reggiano cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
  • Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
  • Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
  • Loosen edges of potato roses with a fork and lift out of pan to serving dish.

Nutrition Facts : Calories 157 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 439.7 mg, Sugar 0.1 g

CREAMY ROSEMARY AU GRATIN POTATOES



Creamy Rosemary Au Gratin Potatoes image

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     Potatoes Au Gratin

Time 1h50m

Yield 4

Number Of Ingredients 11

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

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

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.

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From carriesexperimentalkitchen.com


ROSEMARY-DIJON GRILLED LAMB CHOPS AND SMASHED POTATOES
2019-05-08 1 tablespoon Dijon mustard. 8 lamb chops (approximately 1-1/4 lb/565 g total) Directions. 1. In saucepan of boiling salted water, cook potatoes and 4 of the garlic cloves until potatoes are tender, about 15 minutes. Reserving ½ cup of the cooking liquid, drain; transfer potatoes and garlic to large bowl. 2.
From chateaudescharmes.com


ROSEMARY MASHED POTATO GRATIN | CANADIAN GOODNESS
In a large pot, cover potatoes with cold water; bring to a boil over high heat. Season water with 1 tsp (5 mL) salt. Reduce heat and boil gently for about 15 min or until fork tender. Drain; return pot to low heat for 1 min to dry, shaking often. Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine Milk, rosemary and pepper.
From dairyfarmersofcanada.ca


ROASTED ROSEMARY DIJON PORK CHOPS AND POTATOES - BECKY'S BEST …
2015-01-08 In a large bowl, combine mustard, oil, garlic, rosemary, salt, pepper and paprika. Reserve about a ¼ of the mixture in a separate small bowl. Add potato wedges and onion slices to the large bowl. Stir and toss to combine with mustard mixture to coat. Place vegetables in the prepared baking dish. Roast, uncovered for 25 minutes.
From beckysbestbites.com


ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES | RECIPE
Nov 22, 2020 - Get Rosemary Dijon Brisket with Au Gratin Potatoes Recipe from Food Network. Nov 22, 2020 - Get Rosemary Dijon Brisket with Au Gratin Potatoes Recipe from Food Network . Nov 22, 2020 - Get Rosemary Dijon Brisket with Au Gratin Potatoes Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use …
From pinterest.com


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