Rosemary Au Gratin Potatoes

Indulge in layers of creamy decadence with these Rosemary Au Gratin Potatoes, a comforting side dish perfect for any occasion. Yukon Gold potatoes are thinly sliced and bathed in a luscious, herb-infused cream sauce made with garlic, fresh rosemary, and a touch of Gruyère and Parmesan cheeses for an extra-rich flavor. Topped with a golden, bubbly crust, these au gratin potatoes are oven-baked to perfection, combining velvety textures with crispy edges. Whether you're planning a holiday feast or an elevated weeknight dinner, this recipe pairs beautifully with roasted meats or a crisp green salad. Easy to prepare and irresistibly aromatic, it’s the ultimate comfort food dish that will have everyone coming back for seconds.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 6

Ingredients

• 2.5 lbs Yukon Gold potatoes
• 2 cups Heavy cream
• 1 cup Whole milk
• 3 Garlic cloves, minced
• 2 tbsp Fresh rosemary, finely chopped
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 1.5 cups Gruyère cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil.

Step 2

Wash and peel the Yukon Gold potatoes. Slice them into thin, even rounds about 1/8-inch thick using a sharp knife or mandoline slicer. Set aside in a bowl of cold water to prevent browning.

Step 3

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.

Step 4

Slowly whisk in the heavy cream and whole milk, making sure there are no lumps. Cook for 3–4 minutes, whisking frequently, until the mixture thickens slightly.

Step 5

Add the minced garlic, chopped rosemary, salt, and pepper. Cook for an additional 1–2 minutes, then remove from heat and stir in 1 cup of the Gruyère cheese until melted and smooth.

Step 6

Drain and pat the potatoes dry. Arrange a single layer of potato slices in the prepared baking dish, slightly overlapping.

Step 7

Pour a portion of the cream mixture over the first layer of potatoes, ensuring an even coating. Repeat this process for the remaining potatoes and cream, finishing with the cream mixture on top.

Step 8

Sprinkle the remaining Gruyère cheese and all the Parmesan cheese evenly over the top layer.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.

Step 10

Remove the dish from the oven and let the potatoes rest for 10 minutes before serving. Garnish with a sprig of fresh rosemary if desired.

Nutrition Facts

Serving size	2143.3 grams (2143.3g)

Amount per serving	% Daily Value*
Calories	3819

Total Fat 272.80g	350%
Saturated Fat 154.80g	774%
Polyunsaturated Fat 1.60g
Cholesterol 791mg	264%
Sodium 4575mg	199%
Total Carbohydrate 227.60g	83%
Dietary Fiber 16.90g	60%
Total Sugars 19.40g
Protein 97.50g	195%

Vitamin D 143IU	717%
Calcium 2550mg	196%
Iron 11mg	61%
Potassium 5327mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 10.4%

Carbs: 24.2%