Parmesan-Crusted Potato Gratin with Fresh Thyme

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  • Serves


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By Diane Morgan

Published 2012

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This creamy, Parmesan-topped potato gratin is perfect for a crowd. The crisp cheese crust, browned and crunchy at the edges, is an ideal foil for multiple layers of paper-thin potato slices scented with thyme, nutmeg, and white pepper. The Parmesan sprinkled on each layer adds just the right amount of saltiness, and the garlic-infused cream brings a rustic earthiness to the gratin.