Parmesan Potato Gratin
Susan Hyland
ingredients
- 1 pound chunk parmesan cheese
- 1 Tbsp. olive oil
- 4 pounds potatoes, peeled and thinly sliced
- salt and freshly ground black pepper to taste
- 4 Tbsp. unsalted butter, cut into small cubes
- 3 Tbsp. all-purpose flour
- 1 Tbsp. minced fresh rosemary
- 1 Tbsp. minced fresh thyme
- 3/4 cup whole milk
- 3/4 cup heavy cream
directions
- 1
Shave thin slices off the chunk of cheese with a wide
- 2
vegetable peeler. Some of the slices will be thin and long and others will be smaller and crumbly. Shave
- 3
2 cups of cheese and set aside.
- 4
Position a rack in the middle of the oven, and preheat the over to 400F. Grease the bottom of a large (14x9x2) gratin dish with the oil. Arrange half the potatoes in a single layer on the bottom of the pan.Sprinkle with the salt and pepper, half the butter, half the flour and half the rosemary and thyme. Place the parmesan shavings on the top. Top with the remaining potatoes, creating a neat layer of overlapping slices. Season with salt and pepper, dot with the remaining butter, and sprinkle with the rest of the flour and herbs. Place the rest of the cheese on top and pour the milk and cream over the whole dish.
- 5
Bake the gratin for 45 minutes. If the potatoes seem to getting too brown, cover loosely with foil. Reduce the heat to 300F and bake for another 30 to 40 minutes, or until the potatoes are tender and golden.
- 6
Variations: Use cheddar or gruyere. Use a combination of regular potatoes with sweet potatoes.
Source: Susan Hyland
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