Parmesan Potato Gratin

Here's an elegant, light variation on the usual creamy scalloped potatoes. The high starch content of Yukon Gold potatoes helps the slices stay together.
Parmesan Potato Gratin
Parmesan Potato Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    clove garlic halved

  • 1 1/4

    cups grated Parmesan cheese

  • 3/4

    tsp salt

  • 1/4

    tsp ground nutmeg

  • 1/4

    tsp white pepper

  • 7

    Yukon Gold potatoes, peeled

  • 1/4

    cup butter

  • 1 1/2

    cups vegetable stock

Directions

Rub sides and bottom of 13x9 glass baking dish with cut side of garlic then discard. In a small bowl, combine cheese, salt, nutmeg and pepper. Using mandolin or slicer attachment on food processor, very thinly slice potatoes. Arrange one-third in overlapping layers in dish. Dot with one-third of the butter, sprinkle with one-third of the cheese mixture. Repeat layers once. Arrange remaining potatoes over top, pressing lightly. In microwaveable liquid measure, microwave stock at high for 2 minutes or until hot, pour evenly over potatoes. Dot with remaining butter. Sprinkle with remaining cheese mixture. Cover with foil and roast in 350F oven for 1 hour. Uncover and roast until tender and knife inserted in bottom pierces potatoes easily, 45 minutes.(Make ahead-Let cool, cover and refrigerate for up to 2 days. Cover and reheat in 375F oven for 30 minutes.

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