Tested till perfect Parmesan Potato Gratin
Parmesan Potato Gratin
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1 1clove garliccloves of garlic, halved
  • 1-1/4 cups 1-1/4cupsgrated Parmesan cheese
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tspground nutmeg
  • 1/4 tsp 1/4tspwhite pepper
  • 7 7Yukon Gold potatoYukon Gold potatoes, peeled
  • 1/4 cup 1/4cupbutter
  • 1-1/2 cups 1-1/2cupsvegetable stock
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Rub sides and bottom of 13- x 9-inch (3 L) glass baking dish with cut side of garlic; discard garlic. Grease dish; set aside.

In 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; roast in 350°F (180°C) 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 375°F/ 190°C oven for 30 minutes.)

Nutritional Information Per serving: about

cal 185 pro 6g total fat 7g sat. fat 4g
carb 25g fibre 2g chol 19mg sodium 458mg

% RDI:

calcium 12 iron 4 vit A 5 vit C 15
folate 5
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