Potato and Parmesan Gratin

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

A nice deviation from the cheddar gratins.

Ingredients Nutrition


  1. Put oven rack in middle position and preheat oven to 350°F.
  2. Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
  3. Stir together cream and milk.
  4. Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
  5. Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.


Most Helpful

This is a great potato gratin recipe and loved the switch to using parmesan cheese!! I also loved the salting of the potatoes prior to the layering. Next time I would add some black pepper to the seasoning and cut back on the baking time. Mine got a little too browned when I checked on them at about 1 hour 45 minutes. But overall a great switch from the norm!! Made for Holiday Tag!!!

diner524 October 24, 2009

Made this for dinner tonight. Delicious! Easy to put together and so flavorful! I cut the calorie count down a little by using skim milk and fat free half and half. Still great! I will make this again! Made for Every Day's a Holiday Tag

kittycatmom March 07, 2009

Really good stuff! Tastes like A LOT more work than it really is. I used a pint of half & half in lieu of the cream and milk. I did not have the 2 hours; I covered the dish, cranked the oven up to 400 for 45 minutes, removed the cover and turned it down to 350 for 30 minutes. Worked like a champ although I did have to finish browning it under the broiler.

Steve_G January 18, 2009

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