Gratin of New Potatoes, Celery, and Red Onion with Rosemary

  • Active Time 10m
  • Total Time 1h

Makes 4 servings


  • 1 pound new potatoes, sliced
  • 1 medium red onion, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup chicken broth
  • 1 tablespoon freshly grated Parmesan cheese


Preheat the oven to 375 degrees F.

In a bowl, place the potatoes, onion and celery. Add the olive oil, rosemary, salt and pepper and toss to coat evenly.

Arrange the vegetables, slightly overlapping them, in an 8-inch square baking dish. Pour in the chicken broth. Bake for 50 minutes, then remove the dish from the oven.

Preheat the broiler. Sprinkle the top of the potatoes with the Parmesan cheese and broil for 3 minutes, or until the cheese is lightly browned. Serve the gratin using a slotted spoon.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3781

nutrition information per serving

158 calories; 8g total fat; 1mg cholesterol; 501mg sodium; 18g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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