Great-Grandma Elara’s Escalloped Potatoes With Rosemary

Name: Great-Grandma Elara’s Escalloped Potatoes with Rosemary (Upgraded)
Total time: 1 h 35 min
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Yukon Gold Potatoes-peeled and thinly sliced; 6 tbsp Butter; 1/4 cup All-Purpose Flour; 2 cups Half-and-Half; 1 cup Milk; 3/4 tsp Salt; 1/4 tsp White Pepper; 1/4 tsp Nutmeg-ground; 1 tbsp Fresh Rosemary-chopped; 1 cup Gruyère Cheese-shredded; 1/2 cup Shredded Cheddar Cheese

⏱1h 35m

👥6

🔥380 cal

Medium

🍽️Holiday

Building on the classic, this version incorporates Gruyère cheese and a touch of nutmeg for a more complex flavor profile. Using half-and-half creates an even richer sauce.

3 lbs Yukon Gold Potatoes-peeled and thinly sliced

6 tbsp Butter

1/4 cup All-Purpose Flour

2 cups Half-and-Half

1 cup Milk

See all 11 ingredients ↓

(0 reviews)

⏱1h 35m

👥6

🔥380 cal

Medium

🍽️Holiday

Building on the classic, this version incorporates Gruyère cheese and a touch of nutmeg for a more complex flavor profile. Using half-and-half creates an even richer sauce.

#potatoes #scalloped #rosemary #comfort food #side dish #gruyere

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Arrange half of the Potatoes in the prepared baking dish.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Half-and-Half and Milk until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened.
Remove from heat and stir in Salt, White Pepper, Nutmeg, and Rosemary.
Pour half of the Sauce over the Potatoes. Top with remaining Potatoes and pour remaining Sauce over the top.
Sprinkle with Gruyère and Cheddar Cheese.
Cover with foil and bake for 60 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and cheese is golden brown.

Ingredients

3 lbs 1.36 kg Yukon Gold Potatoes-peeled and thinly sliced
6 tbsp 90 mL Butter
1/4 cup 30 g All-Purpose Flour
2 cups 480 mL Half-and-Half
1 cup 240 mL Milk
3/4 tsp 3.75 mL Salt
1/4 tsp 1.25 mL White Pepper
1/4 tsp 1.25 mL Nutmeg-ground
1 tbsp 15 mL Fresh Rosemary-chopped
1 cup 100 g Gruyère Cheese-shredded
1/2 cup 50 g Shredded Cheddar Cheese

Equipment

9x13 inch baking dish
Saucepan
Whisk
Knife
Cutting board

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Arrange half of the Potatoes in the prepared baking dish.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Half-and-Half and Milk until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened.
Remove from heat and stir in Salt, White Pepper, Nutmeg, and Rosemary.
Pour half of the Sauce over the Potatoes. Top with remaining Potatoes and pour remaining Sauce over the top.
Sprinkle with Gruyère and Cheddar Cheese.
Cover with foil and bake for 60 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and cheese is golden brown.

Nutrition per serving

Calories 380

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0 reviews

Great-Grandma Elara’s Escalloped Potatoes With Rosemary

Great-Grandma Elara’s Escalloped Potatoes With Rosemary

Ratings & Reviews

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