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A partially covered Dutch oven filled with cooked Parmesan potato gratin.
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5 / 6 votes

Parmesan Potato Gratin

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.
Prep Time25 minutes
Cook Time1 hour 35 minutes
Total Time2 hours
Course: Sides
Cuisine: American
Servings: 8 to 10 servings
Calories: 550

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
US - Metric

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

  1. 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.
  2. Dietary—This recipe is suitable for a gluten-free diet.
  3. Tools—Use a mandoline to get even thin slices of potato.

Nutrition

Serving: 1portion | Calories: 550kcal | Carbohydrates: 34g | Protein: 13g | Fat: 42g | Saturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 911mg | Fiber: 2g | Sugar: 1g