Parmesan Potato Gratin
User Reviews
5.0
18 reviews
Excellent
Parmesan Potato Gratin
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This creamy Parmesan potato gratin is a rich and creamy side dish made with potatoes, butter, cream, cheese, nutmeg, and thyme. Not only is it satisfyingly indulgent, but you can make it ahead of time, making it a godsend for entertaining or harried weeknights.
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Ingredients
- 2 tablespoons (1 oz) unsalted butter
- 3 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon white pepper
- 2 teaspoons coarsely chopped fresh thyme
- Pinch freshly grated nutmeg or a pinch ground nutmeg
- 3 pounds Russet potatoes peeled
Instructions
- Preheat your oven to 375°F (190°). Coat a 9-by-13-inch casserole dish or a 3-quart Dutch oven with 1 tablespoon butter.
- In a large bowl, stir together the cream, 3/4 cup Parmesan, salt, white pepper, thyme, and nutmeg.
- Evenly slice the potatoes 1/8-inch thick and let them fall into the cream, stirring to coat the potatoes.☞ TESTER TIP: As you slice the potatoes, let them fall into the bowl of cream. The cream will keep the cut potatoes from turning brown. And don't bother rinsing them in water as that will wash off the potato’s starch, which helps to thicken the cream and hold the gratin together.
- Carefully layer the potato slices in the casserole dish, whether you overlap them like shingles on a roof or just dump them in and smash them down with the back of a spoon. Pour the remaining cream mixture in the bowl over the potatoes. The cream should come almost to the top layer of potatoes. Gently press on the potatoes with the back of a spoon to evenly layer them in the cream.
- Sprinkle the remaining 3/4 cup Parmesan over the potatoes. Cut the remaining 1 tablespoon butter into small chunks and sprinkle it over the potatoes.
- Bake the potato gratin, uncovered, in the middle of the oven until the potatoes are tender and the top is golden brown, about 75 minutes. If the top starts to turn brown before it's done, loosely cover the gratin with foil.
- Let the gratin rest at room temperature for at least 15 minutes before serving.
Notes
- et it cool to room temperature, then cover the dish with foil and refrigerate. Reheat in a 275°F (135°C) oven, until warmed through, 40 to 45 minutes.
- Make-ahead--You can assemble and bake the gratin up to 1 day in advance. Let it cool to room temperature, then cover the dish with foil and refrigerate. Reheat in a 275°F (135°C) oven, until warmed through, 40 to 45 minutes.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
- Tools--Use a mandoline to get even thin slices of potato.
Nutrition Information
Show Details
Serving
1portion
Calories
550kcal
(28%)
Carbohydrates
34g
(11%)
Protein
13g
(26%)
Fat
42g
(65%)
Saturated Fat
26g
(130%)
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
911mg
(38%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 550kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 911mg | 38% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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