Parmesan-Crusted Potato Gratin With Pine Nuts

03/03/2019

Active Time: 25 MinsTotal Time1 Hour 30 Mins
Yield: Serves 8 (serving size: 1 wedge)

These are the ultimate roasted potatoes. The top and edges get crispy, and the bottom layers turn amazingly rich and buttery. Be sure to buy same-sized potatoes so the slices are uniform.

Ingredients

2 1/2 tablespoons unsalted butter
2 tablespoons canola oil
2 teaspoons fresh thyme leaves
3 pounds medium russet potatoes
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons pine nuts
1 teaspoon kosher salt

Nutritional Information

Calories 226
Fat 10g
Satfat 3g
Unsatfat 6g
Protein 5g
Carbohydrate 32g
Fiber 2g
Sugars 1g
Added sugars 0g
Sodium 313mg
Calcium 6% DV
Potassium 16% DV

Calories 226
Fat 10g
Satfat 3g
Unsatfat 6g
Protein 5g
Carbohydrate 32g
Fiber 2g
Sugars 1g
Added sugars 0g
Sodium 313mg
Calcium 6% DV
Potassium 16% DV

How to Make It

Step 1

Preheat oven to 400°F with oven rack in middle of oven. Cook butter, oil, and thyme in a small skillet over medium until butter is melted and bubbling, about 1 minute. Remove from heat; set aside.

Step 2

Peel potatoes; thinly slice each, keeping slices in order and forming 6 to 8 stacks of slices that taper toward the top. Arrange stacks of potato slices in a 10-inch cast-iron skillet, fanning out stacks as you place them in skillet.

Step 3

Brush potatoes with half of butter mixture. Roast at 400°F until lightly browned, 40 to 45 minutes. Brush with remaining butter mixture; roast until crispy edges form on potatoes, about 15 minutes. Turn broiler to high. Sprinkle potatoes with cheese and pine nuts; broil until cheese is melted, 2 to 3 minutes. Sprinkle with salt.

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