{"id":9356,"date":"2026-03-14T21:16:28","date_gmt":"2026-03-14T21:16:28","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9356"},"modified":"2026-03-14T21:16:33","modified_gmt":"2026-03-14T21:16:33","slug":"parmesan-crusted-potato-gratin-2","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/parmesan-crusted-potato-gratin-2\/","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. <\/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.)<\/span><\/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
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