Potato gratin with Parmesan and rosemary

SmartPoints® value per serving
Total Time
2 hr
15 min
1 hr 45 min
If the gratin doesn't get as browned on top as you would like, which is basically the best part of any gratin, you can place it under the broiler for a couple of minutes until it reaches your ideal texture. This dish is impressive-looking and delicious enough to potentially earn a place on your holiday table as a hearty, satisfying side. It features russet potatoes, milk, garlic, dried rosemary and thyme, and two types of cheese: Neufchatel and Parmesan. Neufchatel is a healthier type of cream cheese and is delicious with dips and cheesecake. If you've never used it before, you should definitely seek it out for this recipe.


Cooking spray

1 spray(s)

All-purpose flour

3 Tbsp

2% reduced fat milk

2¼ cup(s)

Garlic clove(s)

2 large clove(s), minced

Dried rosemary

½ tsp, crumbled

Dried thyme

¼ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Neufchâtel cheese

2 Tbsp

Grated Parmesan cheese

½ cup(s)

Uncooked russet potato

2½ pound(s), peeled and cut into 1/8-inch slices


  1. Preheat oven to 400°F. Spray 9-inch square or round shallow baking dish with nonstick spray.
  2. Put flour in medium saucepan and gradually whisk in milk until smooth. Add garlic, rosemary, thyme, salt, and pepper; bring to simmer over medium heat. Cook, stirring, until sauce is consistency of heavy cream and no floury taste remains, about 5 minutes. Stir in cream cheese and cook, stirring, until melted, about 2 minutes; stir in Parmesan.
  3. Put potatoes into large bowl; add cheese mixture and stir until coated evenly. Pile potatoes into prepared casserole dish, arranging top layer of potatoes.
  4. Cover pan with foil; bake 1 hour. Uncover and bake until potatoes are tender and browned on top, about 35 minutes longer.
  5. Per serving: generous 1 1/4 cups