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Parmesan Potatoes Au Gratin Recipe
Parmesan Potatoes Au Gratin Recipe photo by Taste of Home
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Parmesan Potatoes Au Gratin Recipe

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3.5 10 10
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This recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important . . . even though it is so delicious that you would want to jump right in. If you like onions, slice thinly and add in between the layers. —Theresa Danos, Hyde Park, New York
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + standing
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + standing
MAKES: 9 servings

Ingredients

  • 2 cups grated Parmesan cheese
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds red potatoes, very thinly sliced
  • 2-1/2 cups heavy whipping cream

Nutritional Facts

3/4 cup: 378 calories, 30g fat (18g saturated fat), 106mg cholesterol, 434mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 10g protein .

Directions

  1. Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture.
  2. Cover and bake at 325° for 65 minutes. Increase temperature to 375°. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving. Yield: 9 servings.
Originally published as Parmesan Potatoes Au Gratin in Taste of Home April/May 2012, p37


Reviews for Parmesan Potatoes Au Gratin

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
mshepherd07 User ID: 1020320 184361
Reviewed Feb. 9, 2014

"This is a great side dish for the holidays. It goes great with ham. It is very rich and you can definitely taste the lemon. We all loved it at our house but this dish may not appeal to everyone."

MY REVIEW
hsferre User ID: 1005748 116788
Reviewed May. 17, 2012

"First bite was delicious, but it was so rich I couldn't eat much."

MY REVIEW
codegard User ID: 6543670 195752
Reviewed May. 7, 2012

"Throw away dish...creme curled..just not a good recipe.."

MY REVIEW
twodots User ID: 3323335 191522
Reviewed Apr. 29, 2012

"I took this new recipe to my friend's home for a family dinner. It received a 5 star rating. Everyone had two helpings."

MY REVIEW
Jbt830 User ID: 6494451 132119
Reviewed Apr. 21, 2012

"My family loved these potatoes!! I made a double batch for Easter and they were a big hit. I divided the cream and poured some on each layer. Can't wait to make them again! I will add a little bit of garlic powder the next time."

MY REVIEW
JPoynter User ID: 4623639 193240
Reviewed Apr. 10, 2012

"I made a double batch to take to an Easter potluck... not a drop left. Very easy to make and will certainly do it again"

MY REVIEW
Mamma Fish User ID: 5934650 116902
Reviewed Apr. 10, 2012

"The flavor was good. Next time I would mix everything together so the cheese is blended with the potatoes instead of just in the layers."

MY REVIEW
Kimmi0606 User ID: 184758 111347
Reviewed Apr. 9, 2012

"Too much parmesan cheese. Made these for Easter dinner and no one cared for them. Very grainy in texture and overwhelmed with the taste of thyme."

MY REVIEW
Kimmi0606 User ID: 184758 184358
Reviewed Apr. 9, 2012

"Too much parmesan cheese, was very grainy and bland. I made the for Easter dinner and they didnt go over well with my dinner guests."

MY REVIEW
maddie mae User ID: 4727751 178933
Reviewed Apr. 2, 2012

"Too much lemon peel!"

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