Rosemary Potato Gratin Recipes

ROSEMARY POTATO GRATIN

Steps:

• Preheat the oven to 375°F.
• Prepare a gratin dish or a shallow oven-proof baking dish with butter or use non-stick spray, reserve.
• Rinse the potatoes under cold running water and slice them 1/8-inch thick. Place them in a large bowl, add the cream, chopped rosemary, lemon zest, cheese, salt and pepper. Toss to combine and transfer the mixture into the prepared gratin or baking dish. Transfer the dish to the oven and bake for 45 minutes or until bubbly and golden on top. Remove and serve immediately with the chives sprinkled on top as a garnishment.

ROSEMARY AU GRATIN POTATOES

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.

POTATO GRATIN WITH ROSEMARY CRUST

Steps:

• Preheat oven to 450°. Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 piecrust; top with remaining piecrust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
• Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.
• Layer one-third each of Yukon gold potatoes, sweet potatoes, and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit.
• Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan. Sprinkle with remaining 3/4 cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet.
• Bake at 450° for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan. If desired, carefully slide gratin off bottom of pan using a long knife or narrow spatula. Garnish, if desired.

ROSEMARY POTATOES AU GRATIN

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.

CREAMY ROSEMARY POTATOES

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 ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

POTATO GRATIN WITH WHITE CHEDDAR CHEESE

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

ROQUEFORT POTATO GRATIN

Steps:

• Preheat oven to 425°F. Butter 15 x 10 x 2-inch glass baking dish. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper. Bring cream to boil in heavy medium saucepan. Reduce heat to medium. Add Roquefort to cream; whisk until cheese melts. Pour cream mixture over potatoes. Cover with foil. Bake until potatoes are tender, about 1 hour.
• Preheat broiler. Mix breadcrumbs and rosemary in small bowl. Sprinkle over potatoes. Dot with butter. Broil until butter melts and crumb mixture is golden brown, watching closely, about 4 minutes. Let stand 10 minutes. Serve warm.

GARLIC, ROSEMARY AND PARMESAN AU GRATIN POTATOES

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.

CELERIAC, POTATO & ROSEMARY GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
• Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
• Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.