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

Allrecipes Member

Recipe Summary test

prep:
25 mins
cook:
55 mins
total:
80 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

305 calories; protein 8.3g; carbohydrates 35.8g; fat 14.8g; cholesterol 43.5mg; sodium 468.7mg. Full Nutrition
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Reviews (76)

Rating: 5 stars
01/01/2007
I doubled this recipe for our family Christmas dinner. I modified it by doubling the garlic and rosemary, and by adding a layer of shredded Gruyer (sp?) cheese between top and bottom layers of potatoes, then the parmesean on top. In order to be sure the potatoes were sliced consistently thin I used an inexpensive mandolin slicer set on the thinnest setting. Everything turned out terrific. Rich, creamy, cheesy, and very 'special occasion'feeling. The leftovers stored and heated well over several days, also. Great recipe! Read More
(72)
Rating: 5 stars
08/04/2008
Ok...OMG! This is a great recipe. I added on it a little due to the reviews about it being bland. I made it per directions (subbing 1 cup of fat free half & half instead of 2 full fat), then I layed half of the potatoes out, sprinkled 1/3 cup parmesan, and 1/4 cup crumbled goat cheese. Layered the rest of the potatoes, and topped with the other 1/3 cup parmesan, and more goat cheese. Also, I cooked them for what it said, but at 400 (because that is what my meatloaf was cooking at), and it was fine. My husband thought these were divine! Read More
(49)
Rating: 5 stars
04/10/2008
This was an excellent dish. I made two small changes; I added about a tablespoon of crushed red pepper flakes with the other seasonings, and I topped with grated cheese in addition to the parmesan. Very very satisfying. Read More
(34)
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Rating: 2 stars
01/20/2009
Great expectations for this recipe resulted in great disappointment. Hubby said it best with "these taste like rosemary flavored moosh." Read More
(24)
Rating: 5 stars
11/11/2007
Wow, these were really wonderful. I used more fresh rosemary than stated and used fat-free half and half. Read More
(20)
Rating: 5 stars
02/15/2007
I made this last night for the first time, with steak and vegetables. They are absolutely delicious, and very easy to make. I substituted fat-free half & half and it didn't change a thing. Great recipe! Read More
(12)
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Rating: 4 stars
10/28/2006
A delicious version of au gratin potatoes. Goes well with a pork roast. I did not change a thing. Read More
(10)
Rating: 3 stars
04/25/2011
This was disappointing. The roux that you make with the butter, flour, and cream does not compliment the potatoes. It becomes a little mushy after cooking. I used yukon gold potatoes which I normally use for scalloped potatoes and there was little flavor even with fresh garlic and I doubled the rosemary and cheese. If I were to attempt it again, I would leave out the roux process and instead use pats of butter between the layer of potatoes. I would also lightly season each layer w/ S&P, and cheese. The half and half can be poured over top.I think it has potential,but it just okay as is. Read More
(8)
Rating: 5 stars
11/13/2006
oh my gosh, everyone loved it, finished the whole pan.. not hard to make at all. Read More
(7)