Creamy Rosemary Au Gratin Potatoes |
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Prep Time: 15 Minutes Cook Time: 95 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole. Ingredients:
3 tablespoons butter, divided |
3 tablespoons all-purpose flour |
1/2 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 |
1/2 cup shredded cheddar cheese |
sea salt and ground black pepper to taste |
1 cup shredded cheddar cheese |
1 pinch paprika |
Directions:
1. Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
2. 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.
3. 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.
4. 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.
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