Rosemary Potatoes Au Gratin Recipes

Steps:

• Preheat the oven to 225 degrees F.
• Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
• Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
• Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
• Preheat the oven to 375 degrees F.
• Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

Steps:

• In a large pot bring to a boil salted water. While water comes to a boil peel the potatoes. Slice the potoatoes in 1/2 and then slice them into 1/8" thick stackable layers. Parboil the potatoes for about 5 minutes. Then drain and let cool.
• If you are using fresh herbs get a little bit of string and tie them all into a bundle. If you are using dried herbs please make sure they are crushed smoothe before adding to the sauce.
• Chop Shallots small. Saute shallots with butter til carmelized in a saucepan. Add Heavy Cream, Garlic, all Herbs (the bundle if fresh, teaspoons if dry), egg, salt & pepper to taste. Simmer for about 5 minutes on medium while the sauce thickens. After you have simmered remove the fresh herbs if using and throw them away. If you used dry make sure they are well incorporated into the sauce and all tastes are balanced. Let sauce cool.
• Preheat oven to 400.
• In a buttered deep baking dish put about 2 tablespoons of sauce and smoothe across the bottom to coat. Now take the cooled potatoes and line them on the bottom of the dish in rows. Salt them to taste and then add a scoop of grated Guyere cheese over the tops of the potatoes & sprinkle some Parmesan Cheese over everything too. Now repeat with another line potatoes, a little salt and cheeses until you run out. Pour the remaining sauce over the potatoes. I add some extra Parmesan on top for kicks too.Take the 1/4 cup of half & half and drizzle over the top of the dish.
• Bake at 400 for about 40 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

Steps:

• Melt butter over medium heat in a large saucepan.
• Stir in flour until smooth.
• Gradually add the cream.
• Bring to a boil,cook and stir for 2 minutes or until thicked.
• Remove from the heat.
• Stir in the rosemry,garlic,salt, pepper and potatoes.
• Transfer to a greased 13x9x2 inch baking dish.
• Sprikle with parmesan cheese.
• Cover and bake at 350 for 45 minutes.
• Uncover and bake 10-15 minutes longer or until potatoes are tender.

Steps:

• In a large saucepan, melt butter over medium heat.
• Stir in flour until smooth.
• Gradually stir in milk, bring to a boil and cook 2 minutes until thick.
• Remove from heat and stir in rosemary, garlic, salt, pepper and potatoes.
• Transfer to a 13 x 9 baking dish.
• Sprinkle with Parmesan cheese.
• Cover and bake at 350 degrees for 45 minutes.
• Uncover and bake for 15 minutes more.

Steps:

• Preheat oven to 350 degrees. Brush the sides of a 9x13 inch dish with the melted butter. Pour the cream into a large bowl. Slice the potatoes into 1/4 inch slices preferably with a mandolin or food processor and place them in the cream as you slice them.
• Remove half of the potatoes from the cream and layer them in a prepared pan. Sprinkle with the garlic, half of the gruyere cheese and all of the rosemary. Season the top lightly with season salt and pepper. Layer with the rest of potatoes and top with the remaining cheese.
• Place the dish on a baking sheet and place it in the oven. Bake until the top is golden brown and the potatoes are tender about one hour.