Crispy Parmesean and Potato Gratin, Millie's

Millie Johnson


We absolutely love this dish. The panko breadcrumbs on top is delicious ! The top and bottom is crispy and the potatoes are nice and tender in the middle. The parmesean cheese adds a tasty layer to this gratin.

pinch tips: How to Peel Potatoes



6 - 8


10 Min


50 Min




6 - 7 medium
potatoes, peeled and sliced thin
1 c
grated parmesean cheese
4 Tbsp
butter, cut into tiny cubes
2 tsp
chives, dried or fresh
1 - 1 1/4 tsp
kosher salt
1/2 - 3/4 tsp
black pepper
1/4 tsp
italian seasoning
1/4 c
panko (japanese breadcrumbs)

Directions Step-By-Step

Preheat oven to 375*
Spray a spring form pan with nonstick spray.
Peel, rinse and slice potatoes thin.
Sprinkle a few cubes of butter in the pan ,then starting in the middle and working outward, place potato slices into pan, overlapping each other as you go.
Season with about a 1/4 tsp. salt and a little pepper and 1/2 tsp. chopped chives, fresh or dried. Sprinkle 1/4 c. parmesean cheese over this and then dot with some butter.
Repeat layers twice , using all the remaing ingredients for the top layer. Top with the panko.
Cover with foil.
Bake 30 minutes on 375* then remove foil and cook 15 - 20 minutes longer or till top is golden brown.
Let set for 5 minutes. Slide knife around edge then release pan. Slide spatula along bottom then tranfer to serving dish. Cut like a pie.
Garnish with sour cream if desired.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Italian
Dietary Needs: Vegetarian