Parmesan Potato Gratin
User Reviews
5
Parmesan Potato Gratin
Description
The Parmesan Potato Gratin recipe involves slicing peeled russet potatoes thinly and soaking them in a seasoned cream mixture containing grated parmesan cheese, kosher salt, white pepper, thyme, and nutmeg. After layering the potatoes evenly in a buttered casserole dish, the cream is poured over before baking at 375°F, allowing the potatoes to cook through and the cheese to brown slightly on top.
The resulting gratin is tender yet holds its shape, with the nutmeg subtly enhancing the creamy and savory parmesan flavor. The thyme offers a gentle herbal undertone without overpowering the dish, while the nutmeg adds depth. The potato starch released during baking helps bind the gratin without diluting the creamy texture.
This gratin can be served as a side with roasted meats or as a comforting standalone dish. It retains its texture well, can be made ahead, and is easily reheated. A mandoline is recommended to achieve uniform slice thickness critical for even cooking.
Make-ahead tips include assembling and baking the gratin up to one day in advance, then reheating covered at low temperature to warm through. Avoid rinsing potatoes before baking as the starch is important for thickening the dish.
Ingredients
- 2 tablespoons (1 oz) butter unsalted
- 3 cups heavy cream
- 1 1/2 cups Parmesan Cheese freshly grated
- 2 teaspoons kosher salt
- 1/2 teaspoon white pepper
- 2 teaspoons thyme coarsely chopped, fresh
- Pinch nutmeg or a pinch ground nutmeg, freshly grated
- 3 pounds russet potato 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
- Use a mandoline to slice potatoes evenly about 1/8-inch thick for uniform cooking.
- Do not rinse the sliced potatoes; the starch helps thicken the gratin during baking.
- This dish can be assembled and baked up to one day ahead; store covered in the fridge.
- Reheat in a 275°F oven for 40 to 45 minutes covered until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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