PARMESAN ROSEMARY AU GRATIN POTATOES
Steps:
- Preheat your oven to 350 degrees F. Grease a 13×9 baking dish or 10-inch cast iron skillet.
- In a large saucepan, melt butter over medium heat. Slowly whisk in flour until smooth. Gradually add the half and half cream while continuing to whisk. Bring to a boil, stirring occasionally.
- Once mixture reaches a boil, stir constantly for 2 minutes, or until thickened. Remove from heat and add rosemary, garlic, paprika, salt and pepper. Stir well to combine. Add potato slices and gently stir to evenly coat potatoes.
- Transfer to baking dish and sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Remove from oven and uncover. Return to oven and bake for an additional 10 to 15 minutes or until potatoes are tender.
ROSEMARY POTATO GRATIN
Fresh rosemary and zesty lemon pairs beautifully in this potato gratin. It creates a delicious side dish that goes with almost everything.
Provided by Pat Nyswonger
Categories Side Dishes
Time 1h15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 493 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 34 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 696 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES
Provided by Food Network
Time 14h35m
Yield 25 to 30 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 225 degrees F.
- Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
- Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
- Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
- Preheat the oven to 375 degrees F.
- Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.
POTATO GRATIN WITH ROSEMARY CRUST
If you're on the hunt for a new go-to gratin recipe, look no further. This delicious, herb-studded recipe for Potato Gratin with Rosemary Crust is going to win you over. It deserves a permanent place in your recipe box-let us tell you why. This gratin goes with everything. It's perfect alongside steak, chicken, fish, or pork. It's also a stunner alongside a vegetarian meal. Chopped fresh rosemary takes a supporting role in this recipe and adds a fragrant and flavorful touch that doesn't overwhelm the overall dish. It's a subtle-yet-complex side that will prompt everyone at the table to scoop themselves seconds.One surprise in this dish is a blend of two types of potatoes. The recipe calls for Yukon gold potatoes, as expected, but it also shakes things up with the addition of sweet potatoes. This dynamic duo offers both exciting flavor and visual interest. The recipe also calls for Gruyère cheese, salt, heavy cream, and garlic. It's a simple recipe, but it's also one with just enough surprise to keep home cooks coming back to it again and again. (Also be sure to check out our how-to on making the aromatic rosemary crust involved in this recipe.)
Provided by Southern Living Editors
Categories Potatoes
Time 1h20m
Yield Makes 10 servings
Number Of Ingredients 10
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 ROASTED POTATOES
Provided by Ina Garten
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
- Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
- Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
- ;
- Sprinkle with remaining rosemary and serve.
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
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.
CREAMY ROSEMARY POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h40m
Yield 9 servings
Number Of Ingredients 11
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.
CELERIAC, POTATO & ROSEMARY GRATIN
This warming and creamy dish is perfect for sharing with friends and family
Provided by Good Food team
Categories Dinner, Main course, Side dish
Time 1h35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 685 calories, Fat 59 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.75 milligram of sodium
ROSEMARY POTATOES AU GRATIN
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
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
ROSEMARY POTATO GRATIN
This is great for holiday dinner tables. Use a mandolin or a very thin food processor blade to get thin uniform potato slices. When the slices are the same size the gratin cooks more evenly. You can also make this recipe a day ahead and reheat it.
Provided by Ceezie
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush the sides of a 9x13 inch dish with the melted butter. Pour the cream into a large bowl. Slice the potatoes into 1/4 inch slices preferably with a mandolin or food processor and place them in the cream as you slice them.
- Remove half of the potatoes from the cream and layer them in a prepared pan. Sprinkle with the garlic, half of the gruyere cheese and all of the rosemary. Season the top lightly with season salt and pepper. Layer with the rest of potatoes and top with the remaining cheese.
- Place the dish on a baking sheet and place it in the oven. Bake until the top is golden brown and the potatoes are tender about one hour.
More about "rosemary potato gratin recipes"
ROSEMARY POTATOES AU GRATIN - VIKALINKA
From vikalinka.com
SAGE ROSEMARY THYME POTATOES AU GRATIN - TASTES OF …
From tastesoflizzyt.com
PEAR-ROSEMARY POTATO GRATIN - BETTER HOMES & GARDENS
From bhg.com
POTATOES AU GRATIN - SPEND WITH PENNIES
From spendwithpennies.com
ROSEMARY THREE-POTATO GRATIN | NORINE'S NEST
From norinesnest.com
Category Side DishesCalories 240 per serving
POWER TO THE POTATO: 10 IRRESISTIBLE POTATO RECIPES TO WIN ... - MSN
From msn.com
ROSEMARY SCENTED POTATOES GRATIN RECIPE - FOOD.COM
From food.com
ROSEMARY MASHED POTATO GRATIN | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
ROSEMARY POTATO GRATIN — SHOP GEOFFREY ZAKARIAN
From shop.geoffreyzakarian.com
ROSEMARY SWEET POTATO GRATIN (VEGAN + GLUTEN-FREE) - FROM MY …
From frommybowl.com
28 POTATO RECIPES FOR DINNER THAT YOU'LL EAT RIGHT UP
From seriouseats.com
POTATOES AU GRATIN - ALL WAYS DELICIOUS
From allwaysdelicious.com
CHEDDAR & ROSEMARY HASSELBACK POTATOES RECIPE | SARGENTO
From sargento.com
POTATO GRATIN WITH GRUYERE AND FRESH ROSEMARY RECIPES
From similarrecipe.com
CLASSIC POTATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
POTATO GRATIN WITH ROSEMARY CRUST RECIPE - TABLESPOON.COM
From tablespoon.com
POTATO GRATIN TARTS - NAMAVID.COM
From namavid.com
POTATO GRATIN WITH ROSEMARY CRUST HOW-TO - SOUTHERN LIVING
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #side-dishes #potatoes #vegetables #easy #dietary #low-sodium #low-in-something #3-steps-or-less #4-hours-or-less
You'll also love