Creamy Parmesan Potatoes Au Gratin

Diane Hopson Smith


These creamy potatoes with just a hint of nutmeg was the perfect side dish to go with the ham we smoked.

This side dish will definitely be included in my holiday cooking.

Hope you enjoy!


★★★★★ 3 votes

6 to 8
10 Min
40 Min


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1 1/2 to 2 lb
potatoes, russets, peeled and sliced thin (1/8 - inch)
1 1/2 c
heavy cream
1 Tbsp
1 to 2` tsp
garlic, minced (I used jarred)
1/2 tsp
thyme, dried
1/8 tsp
1/2 c
Parmesan cheese, grated (I used Kraft from jar)
salt and pepper to taste
1 to 1 1/2 Tbsp
additional butter
additional Parmesan cheese

How to Make Creamy Parmesan Potatoes Au Gratin


  • 1Preheat oven to 375 degrees. Butter 9-inch pie dish well. I used a deep dish.
  • 2Peel and slice potatoes; rinse with cold water. Cover potatoes with cold water while preparing other ingredients.
  • 3Combine cream, butter, garlic, thyme and nutmeg in sauce pan. Bring to a simmer over a medium heat.
  • 4Meanwhile layer potatoes in pie plate. With each layer, salt and pepper to taste and sprinkle with Parmesan cheese. I made 2 layers. When cream is hot (but not boiling) pour over the potatoes. Dab soft butter on top.
  • 5Bake uncovered for 40 minutes. Remove from oven, sprinkle with additional Parmesan and put under broiler long enough to lightly brown.

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About Creamy Parmesan Potatoes Au Gratin

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: French
Other Tag: Quick & Easy

Show 39 Comments & Reviews

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