Parmesan Potatoes Au Gratin
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
Ingredients
- 2 cups grated Parmesan cheese
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon grated lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds red potatoes, very thinly sliced
- 2-1/2 cups heavy whipping cream
Reviews
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.
First bite was delicious, but it was so rich I couldn't eat much.
Throw away dish...creme curled..just not a good recipe..
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 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.
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
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.
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.
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.
Too much lemon peel!