Three-Cheese Potatoes with Rosemary, Thyme and Garlic

Three-Cheese Potatoes with Rosemary, Thyme and Garlic

Prep time: 45 minutes | Cook time: 1 hours 45 minutes | Serves: 8.

9 Ratings 2 stars

Craving au gratin potatoes? We've got you covered. You can even cut down on fat and calories by using half and half instead of heavy cream. 


Nutrition Information

Nutrition Facts per serving

Calories: 400 Sodium: 370mg
Fat: 26g Carbohydrate: 29g
Saturated Fat: 14g Dietary Fiber: 3g
Trans fats: 0.5g Sugars: 4g
Cholesterol: 65mg Protein: 13g


vitamin A
vitamin C



  1. Line a baking sheet with aluminum foil. Spray 2-quart casserole dish with non-stick cooking spray and place on lined baking sheet. Set aside.
  2. Peel potatoes and slice 1/8-inch thick. Place in a large mixing bowl. Add olive oil, garlic, rosemary, thyme, sea salt and white pepper. Toss to combine.
  3. In a small bowl, combine Swiss and Parmesan cheeses.
  4. Arrange half of the potatoes in the prepared casserole dish. Sprinkle with 2/3 cheese mixture and crumbled goat cheese or cubed cream cheese. Arrange remaining potatoes on top of cheese mixture.
  5. In a small saucepan, heat milk and cream over medium-high heat. Bring to a simmer, stirring frequently. Do not boil. Watch carefully as milk burns easily. Carefully pour over the potatoes. Sprinkle with remaining cheese mixture.
  6. Bake at 350 degrees for 1-1/2 hours until the top is deeply browned and potatoes are tender. Let stand on a wire rack for 15 minutes before serving.
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