Creamy Parmesan Potato Gratin with Herb Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Velvety potatoes layered with cheese and herbs, baked until golden and bubbly for a comforting side dish. This French-inspired quick recipe (vegetarian), ready in about 95 minutes, pairs russet potato, heavy cream, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 65 min Serves 6 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Thinly slice 3 medium russet potatoes (1/8-inch thick) and soak in cold water for 10 minutes to remove excess starch. Drain and pat dry.
  2. Step 2: Melt 2 tbsp unsalted butter in a saucepan over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 cup heavy cream, 3/4 cup grated Parmesan, 1/2 tsp salt, and 1 tsp fresh thyme. Simmer for 5 minutes until slightly thickened.
  3. Step 3: Layer half the potatoes in a greased 9x9-inch baking dish. Pour half the cream mixture over, then add remaining potatoes and top with remaining cream. Sprinkle 2 tbsp chopped fresh chives over the surface.
  4. Step 4: Cover with foil and bake for 40 minutes. Remove foil and bake uncovered for 15-20 minutes until golden brown on top.

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