Potato Gratin with Parmesan and Rosemary

Total Time
2 hr
15 min
1 hr 45 min


cooking spray

1 spray(s)

white 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


If the gratin doesn't get as browned on top as you would like, place it under the broiler for a couple of minutes.

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