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Roasted Garlic Rosemary Au Gratin Potatoes

Roasted Garlic Rosemary Au Gratin Potatoes
• 5 cups red potatoes that have been diced to 1/2 inch cubes
• 4 tablespoons butter
• 1/3 cup flour
• 1 Tablespoon minced garlic
• 1/2 teaspoon fresh rosemary lightly chopped
• 1 3/4 cup milk
• freshly ground black pepper (a chef in texas)
• 1/2 teaspoon regular salt, to taste , PLUS 1/2 teaspoon a Chef in Texas roasted garlic salt)
• 1 1/2 cups (6 ounces) sharp, white Cheddar cheese
• 1 cup Monterey Jack cheese
• 1/4 cup soft bread crumbs, about 1 slice of bread
• Olive oil for drizzle
Butter a 2-quart baking dish. Heat oven to 400°.
Put the potatoes in a saucepan and cover with water. Bring to a boil over medium-high heat. Lower heat to medium, cover, and continue boiling for about 10 to 12 minutes, or until potatoes are fork-tender. Drain and move to buttered dish.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Add flour and stir until blended and bubbly. Remove from heat and stir in the minced garlic and fresh rosemary. Stir until the garlic and rosemary become fragrant but not browned, about 1 minute. Return to heat and add the milk stirring, until thickened. Salt and pepper to taste.
Add the cheddar and jack cheese to the sauce and continue stirring until cheese is melted. Pour the sauce over the potatoes; stir gently to coat.
Sprinkle the bread crumbs over the potatoes. Sprinkle 1/2 teaspoon Roasted Garlic Salt over that. Drizzle with about 1 Tablespoon olive oil
Bake for 10-12 minutes, then turn the oven on broil and broil for a minute to brown.

Serves 6. Prep and serve about 45 minutes.

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