Parmesan Potato Gratin

Parmesan Potato Gratin ! An elegant, light variation on the usual creamy scalloped potatoes.

Time: 30 minutes


  • 1 to 2 cloves of garlic, minced
  • 3 tablespoons butter, divided
  • 4 to 5 large Yukon Gold potatoes, peeled and sliced into very thin rounds
  • 1 1/4 cups heavy cream, half ‘n half, or whole milk
  • 2 tablespoons fresh thyme leaves, plus a bit extra for garnish
  • Salt and fresh black pepper
  • 1/3 cup fresh grated good Parmesan cheese


  • Preheat oven to 400 degrees. Rub baking dish with 1 tablespoon butter. Make a layer of potato slices in the baking dish, overlapping them slightly, like shingles. Sprinkle a
  • little garlic, and Parmesan on top of potatoes and season the layer with salt, pepper, and thyme. Continue to layer the potato slices, a little garlic and Parmesan, the
  • seasonings. You should have three layers.
  • Carefully pour cream, half ‘n half or milk over the potatoes. Cut the remaining 2 tablespoons butter into small pieces, and dot the top of the potatoes.

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