Sunday, May 24, 2015

Monday Meal: Memorial Day Parmesan Spuds au Gratin

Posted By on May 24, 2015, 6:02 PM


On holidays like Memorial Day - when I'm usually tending to the barbecue or smoker - I like to serve side dishes that can be prepped in advance and that don't require space on the grill, which is usually taken up with meats, chicken and the like. 

This recipe for creamy, cheesy potatoes au gratin is the perfect solution. You can do all the prep work early in the day, or even the night before, and then just bake in the oven an hour before mealtime. 


2 lbs. russet potatoes, peeled and sliced very thin

2 cups heavy cream

leaves from 4-5 thyme sprigs

1/4 cup minced fresh chives

1 1/2 cups grated Parmigiano-Reggiano (don't skimp on the cheese and use something inferior)

sea salt and freshly cracked black pepper, to taste


Preheat the oven to 375 degrees F.

Peel and slice the potatoes almost paper thin. You could do this with a knife, but it's much quicker and easier with a mandolin or V-slicer.

Place the potato slices in a large bowl.

Combine the potatoes with all the other ingredients, reserving 1/2 cup of the Parmigiano-Reggiano and 1 Tbs. of the chives for later use.


After you've mixed the ingredients well, turn into a casserole dish, flattening the potatoes out with a spatula.

Top the potatoes with the remaining 1/2 cup of Parmigiano-Reggiano.

Bake in the oven for 40 minutes.

Remove the potatoes au gratin when the gratin is bubbly and the potatoes are tender. I usually turn on the broiler briefly at the end of the cooking time to nicely brown the potatoes and give it a little crust.

Garnish with the remaining tablespoon of minced chives.

Serve with your favorite entree and enjoy! 

Tags: , , , , , , ,

Pin It

On Topic...

More by Ted Scheffler

  • Spirited Sips

    Locally sourced libations guaranteed to raise the dead.
    • Oct 26, 2016
  • Kimi's Halloween Party, Pago's Pumpkin Patch, and more

    When the lights dim, a special three-course dinner will be served, including menu options such as "Ghoulish" nutmeg butternut squash soup, dried-cherry-stuffed pork tenderloin, sautéed Pacific salmon, and "Monster Mash" pumpkin spice cake.
    • Oct 26, 2016
  • Trip to Bountiful

    Find fantastic flavors minutes from SLC.
    • Oct 26, 2016
  • More »

Latest in The Daily Feed


Subscribe to this thread:

Add a comment

© 2016 Salt Lake City Weekly

Website powered by Foundation