Rosemary Potatoes au Gratin
- SERVES
- 6
- COOK TIME
- 45 Min
There's a lot to love about potatoes: They're rich in vitamins and minerals, and they're virtually fat free. If you're looking for a good baking potato, try Russet. Best known as the Idaho potato, the Russet's mealy texture is good for baking and mashing, and making scalloped or au gratin dishes like this one!
What You'll Need
- 4 medium baking potatoes, peeled and thinly sliced (about 1-1/2 pounds)
- 1 1/2 cup milk
- 1 (15/16-ounce) envelope chicken gravy mix
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 3 tablespoon grated Parmesan cheese
What to Do
- Preheat the oven to 400 degrees. Arrange potato slices in a lightly greased 7-inch by 11-inch baking dish.
- Combine milk and gravy mix; pour over potato slices.
- Sprinkle potatoes with rosemary, pepper, and Parmesan cheese. Bake at 400 degrees for 35 to 40 minutes or until potatoes are tender.