Yukon Potato Gratin with Parmesan-Rosemary Bechamel

I got invited to a Thanksgiving cooking class over at the Simple Gourmet in Redondo Beach a few weeks ago, and even though I consider myself a Thanksgiving pro….  I figured “Why not? I might learn a thing or two!”  Guess what, I did.  These ladies cooked traditional dishes with a splash of pizazz.  Here is one of dishes that I couldn’t get enough of….. literally the whole room was fighting for them.

All photos taken by: Nicole Presley

Ingredients for Yukon Potato Gratin with Parmesan-Rosemary Bechamel:

5 to 6 – lbs. yukon gold potatoes, sliced 1/2 -inch thick (with skins still on)

3 – tablespoons butter

3 – tablespoons flour

3 – cups whole milk

1 -tablespoon chopped rosemary

1 – garlic clove, grated

1/2 – cup grated parmesan cheese (plus more for sprinkling on top)

salt and pepper as needed

Place the cut potatoes in a large pot of cold water over high heat.  Bring to a boil, reduce heat and cook for 5 to 10 minutes or until potatoes are just tender. Drain immediately and place in a large bowl.

Preheat oven to 450 degrees.

Heat sauce over medium heat. Add butter. When melted, add the flour. Cook for 1-2 minutes stirring constantly. Whisk in milk and rosemary.  Cook, whisking often, until mixture comes to a boil. Reduce heat and simmer for a couple minutes.  Remove from heat and stir in parmesan.  Taste and season with salt and pepper as needed.  Toss the potatoes with the sauce and dump into a 9×13 inch casserole dish.

Sprinkle with a little more parmesan cheese and place into the oven.

 Bake for 15 minutes or until golden.  Remove and let rest 10 minutes before serving. Enjoy!

Happy Thanksgiving!

Disclosure: No compensation was received for this post. All opinions are my own. Recipe by Simple Gourmet.

 

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7 Responses to Yukon Potato Gratin with Parmesan-Rosemary Bechamel

  1. thanks for the receipe, what a delicious dish and great pictures! happy thanksgiving!

  2. Pingback: Last Minute Thanksgiving Recipes from Simple Gourmet | Manhattan Beach Momma

  3. perudelights says:

    This looks so good. I starving, so I need a big portion of this gratin.

  4. What a wonderful recipe and like you said, a traditional side dish with a healthy dose of pizazz. Whole Milk. Butter. Flour. Love the decadence.

  5. Yum!! This looks great, I love the bechamel with rosemary idea!

  6. Sippitysup says:

    “A splash of pizazz”, do they carry that at Whole Foods? GREG

  7. Oh my gosh! I adore potato gratin! Lots of creamy, cheesy goodness. :) Thanksgiving or not, I could eat a whole pan by myself. :P

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