Eat What’s in Season – May Vegetable Recipe – Potato Parmesan Gratin

Potato Parmesan Gratin

  • 4 medium potatoes
  • 2~3 tsp olive oil
  • 1/2 cup cream sauce
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp Italian herb mix
  • salt & pepper to taste

You can use left over Alfredo sauce or clam chowder for the cream sauce.
You can also use saved cheese packets from last pizza orders.


  • potato – slice into 1/8″ thick slices, keep the potato slices in a bowl of water to keep them from browning.
CookingUnlike other recipes, I’d like to pan fry the potato slices before baking in the oven. Pan frying the potatoes will make the flavor and texture of potato more enjoyable; reduce overall cooking time to about half; and allow you to store the half prep’ed dish for a quick serve later.

  1. If potato slices were kept in a bowl of water, make sure to drain fully before pan frying.
    Over a medium high heat, pan fry the potato slices with olive oil and Italian herb mix.
    Add salt and pepper to your taste while frying. Pan fry potatoes until lightly browned.
  2. Either using individual size or family size baking dish, spread thin layer of cream sauce on the bottom of the dish.
  3. Add a layer of potato slices. Add a thin layer of cream sauce. Sprinkle a layer of grated cheese.
  4. Repeat step 4, use all remaining sauce and cheese on the top. You can refrigerate or freeze at this point to bake and serve later.
  5. Bake, uncovered, for 20~30 minutes or until the top layer is browned, in an oven preheated  to 350°F.
Serving Suggestions

  • Serve as a side to any main
  • Serve as after school or after activity snack

See other May vegetable serving suggestions;

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