Real Recipes From Real Home Cooks ®

parmesan potatoes au gratin

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

This recipe and photo came from a new cookbook I received from Midwest Living. What could be better than potatoes and cheese--and whipping cream! Oh my! This dish has got to be a little piece of heaven!

★★★★★ 1
serves 8
prep time 40 Min
cook time 1 Hr 35 Min
method Bake

Ingredients For parmesan potatoes au gratin

  • 3 c
    whipping cream
  • 1 clove
    garlic, large, minced
  • 2 Tbsp
    butter, softened
  • 4 lb
    red potatoes, peeled and thinly sliced
  • 4 oz
    parmigiano-reggiano or parmesan cheese, grated
  • 2 Tbsp
    snipped fresh thyme
  • 1/4 tsp
    freshly grated nutmeg
  • 1/2 tsp
  • 1/4 tsp
    freshly ground black pepper
  • toppings: shaved parmigiano-reggiano or parmesan cheese; fresh italian parsley sprigs, and/or freeze-dried or dried tomato slices.

How To Make parmesan potatoes au gratin

  • 1
    In a medium saucepan, combine cream and garlic; bring just to a simmer over medium heat. Simmer uncovered for 5 minutes (DO NOT BOIL). Remove from heat; let stand.
  • 2
    Generously butter a 3- to 3-1/2-quart au gratin or baking dish. Layer one-third of potato slices in dish. In a small bowl combine grated cheese, thyme, salt, nutmeg, and pepper. Sprinkle one third of cheese mixture over potato layer. Repeat layers twice. Pour garlic/cream mixture over all. Cover with foil.
  • 3
    Bake in a preheated 350-degree oven for 1-1/4 to 1-1/2 hours or until potatoes are almost tender. Uncover; bake 20 to 30 minutes more, or until liquid is absorbed and potatoes are browned. If dish is broiler safe, broil 3 to 4 inches from heat for 2 to 3 minutes or until top is crisp and brown. Let stand 10 minutes. Add desired toppings.