Little touches can make a dish exceptional. Slice cored pears lengthwise to show off their iconic shape.

Colleen Weeden
Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

hands-on:
25 mins
total:
1 hr 15 mins
Servings:
4
Max Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a medium saucepan bring salted water to boiling. Add potato slices. Simmer, uncovered, 3 minutes; drain. Let cool slightly, about 10 minutes. In a 1 1/2-qt. au gratin dish arrange potato and pear slices, alternating them.

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  • In a small saucepan combine semisoft cheese, half-and-half, 2 Tbsp. Parmesan, and 1/4 tsp. salt. Whisk over medium-low just until melted. Add rosemary and zest. Pour over potato and pear slices. Sprinkle with remaining 2 Tbsp. Parmesan. If desired, top with additional rosemary and lemon zest strips.

  • Bake, uncovered, 40 minutes or until potatoes are tender and browned. Let stand 10 minutes. Remove rosemary and lemon zest strips if used. Serves 4.

Nutrition Facts

353 calories; total fat 22g; saturated fat 14g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 58mg; sodium 498mg; potassium 182mg; carbohydrates 32g; fiber 4g; sugar 12g; protein 7g; trans fatty acidg; vitamin a 623IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 9mcg; vitamin b12mcg; calcium 128mg; ironmg.

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