Potato gratin with Parmesan and rosemary
6
6
3
SmartPoints® value per serving
Total Time
2 hr
Prep
15 min
Cook
1 hr 45 min
Serves
8
Difficulty
Easy
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.
Ingredients
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