{"id":5099,"date":"2024-03-26T14:19:49","date_gmt":"2024-03-26T14:19:49","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5099"},"modified":"2024-04-03T18:25:02","modified_gmt":"2024-04-03T18:25:02","slug":"parmesan-crusted-potato-gratin","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/parmesan-crusted-potato-gratin\/","title":{"rendered":"Parmesan Crusted Potato Gratin"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Parmesan Crusted Potato Gratin<\/span><\/h2>\n
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Parmesan Crusted Potato Gratin made in a skillet with layered red potatoes, butter, fresh rosemary and grated Parmesan cheese.\u00a0<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Carrie – Carrie’s Experimental Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> lb.<\/span> Medium Red Bliss Potatoes<\/span> approx. 6-7<\/span><\/li>
  • 3<\/span> tbsp.<\/span> Butter<\/span><\/li>
  • 2<\/span> tbsp.<\/span> Extra Virgin Olive Oil<\/span><\/li>
  • 3<\/span> tsp.<\/span> Fresh Rosemary<\/span> chopped<\/span><\/li>
  • \u00bc<\/span> cup<\/span> Grated Parmesan Cheese<\/span><\/li>
  • 1<\/span> tsp.<\/span> Kosher Salt<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 400\u2109.<\/span><\/div><\/li>
    • Combine the butter, oil and rosemary in a small saucepan until melted. (You can also do this in a microwave safe dish.)<\/div><\/li>
    • Brush a little of the butter mixture on the bottom of a 10-inch skillet. (You can use a stainless steel or cast iron skillet; however, do not use a non stick pan as it will be going into the oven.)<\/div><\/li>
    • Next, wash the potato skins with a vegetable brush under cold water; then dry them off. Slice the potatoes into \u00bc-inch thick round slices and place them in the skillet in a circular pattern.<\/div><\/li>
    • Brush half of the butter mixture on top of the potatoes, sprinkle with Kosher salt; then bake for 45 minutes.<\/div><\/li>
    • Finally, brush the remaining butter on top of the potatoes, sprinkle the top with the cheese and bake for another 15 minutes. Remove from the oven using an oven mitt for the handle as it will be extremely hot.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Bryan’s Notes<\/span><\/h5>\nI made this, but, thinking that the amount of cheese was too low, I added grated Romano cheese to the butter mixture, and made sure there was some of that cheese between each layer, and I added more grated Parmesan cheese than the recipe called for. Plus, I didn’t have any fresh Rosemary, so I substituted dried Rosemary, and probably used too much.<\/span>
      <\/div>\nI also used a Pyrex dish rather than a cast iron skillet, because we were taking the dish to relatives for an Easter dinner, and that was more convenient for transportation.<\/span>
      <\/div>\nI wasn’t too happy with the result; it still wasn’t cheesy enough, and the Parmesan tended to brown, rather than melt. I was trying to avoid the overly cheesy versions of this, but I think it didn’t work out.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5096,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,1598,140,697],"tags":[],"class_list":["post-5099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-bryans-favorites","category-side","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/03\/Parmesan-Crusted-Potato-Gratin-cek-copy.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5099","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5099"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5099\/revisions"}],"predecessor-version":[{"id":5125,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5099\/revisions\/5125"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5096"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}