Crispy Parmesean and Potato Gratin, Millie's
By
Millie Johnson
@BISCUITMAKR
1
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.
Ingredients
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6 - 7 mediumpotatoes, peeled and sliced thin
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1 cgrated parmesean cheese
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4 Tbspbutter, cut into tiny cubes
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2 tspchives, dried or fresh
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1 - 1 1/4 tspkosher salt
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1/2 - 3/4 tspblack pepper
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1/4 tspitalian seasoning
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1/4 cpanko (japanese breadcrumbs)
How to Make Crispy Parmesean and Potato Gratin, Millie's
- 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.
