Ingredients for Garlic Rosemary And Parmesan Au Gratin Potatoes
- 1/4 cup (57g) butter
- 1/4 cup (30g) all-purpose flour
- 3 cups (710ml) milk
- Fresh Rosemary
- 4 cloves minced garlic
- 1 teaspoon salt
- Black Pepper
- 3 pounds (1.4kg) thinly sliced Yukon Gold potatoes (about 6-8 medium potatoes)
- 1 cup (100g) grated Parmesan cheese
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How to Make Garlic Rosemary And Parmesan Au Gratin Potatoes
- Preheat oven to 350°F (175°C).
- Melt 1/4 cup (57g) butter in a large saucepan over medium heat.
- Whisk in 1/4 cup (30g) all-purpose flour until smooth.
- Gradually whisk in 3 cups (710ml) milk. Bring to a simmer, stirring constantly, and cook for 2 minutes, or until thickened.
- Remove from heat and stir in 2 tablespoons minced fresh rosemary, 4 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 3 pounds (1.4kg) thinly sliced Yukon Gold potatoes (about 6-8 medium potatoes) to the sauce and gently stir to coat.
- Pour the potato mixture into a greased 13x9 inch baking dish.
- Sprinkle 1 cup (100g) grated Parmesan cheese evenly over the top.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
32g
Carbs
12g
