Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole.
Preparation Time
15 mins
Cooking Time
1 hr 35 mins
Total Time
1 hr 50 mins
Calories
602 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
Step 2
Melt remaining butter in a saucepan over medium heat. Add flour and 1/2 teaspoon sea salt; whisk constantly for 1 minute. Pour half-and-half into flour mixture, stirring and cooking until mixture has thickened, about 4 minutes.
Step 3
Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices, rosemary, 1/2 cup Cheddar cheese, and remaining potatoes; season with sea salt and pepper. Sprinkle 1 cup Cheddar cheese and paprika over potatoes. Pour half-and-half mixture over potato mixture; cover with aluminum foil.
Step 4
Bake in preheated oven until potatoes are tender, about 75 minutes. Remove aluminum foil and continue baking until potatoes are lightly browned, about 15 minutes.
Ingredients
3 tablespoons all-purpose flour
2 cups half-and-half
1 cup shredded Cheddar cheese
½ cup shredded Cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh rosemary
3 tablespoons butter, divided
1 onion, sliced into rings
½ teaspoon sea salt
sea salt and ground black pepper to taste
4 russet potatoes - scrubbed, unpeeled, and cut into 1/4-inch slices
