Parmesan-Crusted Potato Gratin With Pine Nuts
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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