Real Recipes From Real Home Cooks ®

crispy parmesean and potato gratin, millie's

(1 rating)
Recipe by
Millie Johnson
Valley Head, AL

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.

(1 rating)
yield 6 - 8
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For crispy parmesean and potato gratin, millie's

  • 6 - 7 md
    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)

How To Make crispy parmesean and potato gratin, millie's

  • 1
    Preheat oven to 375* Spray a spring form pan with nonstick spray. Peel, rinse and slice potatoes thin.
  • 2
    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.
  • 3
    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.
  • 4
    Repeat layers twice , using all the remaing ingredients for the top layer. Top with the panko. Cover with foil.
  • 5
    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.

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