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Preheat your oven to 425°F (220°C). Lightly grease a 9x13 inch baking dish with 2 tablespoons of softened butter.

Prepare the potatoes: Using a mandoline or a very sharp knife, thinly slice the potatoes crosswise, making sure not to cut all the way through the bottom. The slices should remain connected at the base, creating a Hasselback effect. Place the sliced potatoes in a large bowl, cover with cold water, and let sit for 10 minutes to remove excess starch. Drain the water.

Transfer the drained potatoes to a large pot and cover with fresh cold water. Add 1 tablespoon of salt. Bring to a boil over medium-high heat and par-boil for 8-10 minutes, or until the potatoes are slightly tender but still firm. Immediately drain the potatoes and transfer them to a bowl of ice-cold water to stop the cooking process and further rinse off starch. Drain thoroughly and pat dry.

While the potatoes cool, prepare the cream mixture: In a medium bowl or large measuring cup, whisk together the heavy cream, eggs, garlic powder, 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 cup of grated Parmesan cheese until well combined.

Arrange the par-boiled potatoes vertically in tight rows within the prepared baking dish, creating a beautiful layered effect. Tuck fresh thyme sprigs in between some of the potato layers.

Pour the prepared cream and cheese mixture evenly over the potatoes, ensuring it seeps down between the slices. Sprinkle the remaining 1/2 cup of grated Parmesan cheese generously over the top.

Bake for 45-50 minutes, or until the potatoes are tender, and the top is golden brown and bubbly. If the top browns too quickly, you can loosely cover it with aluminum foil.

Remove the gratin from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.


Preheat your oven to 425°F (220°C). Lightly grease a 9x13 inch baking dish with 2 tablespoons of softened butter.

Prepare the potatoes: Using a mandoline or a very sharp knife, thinly slice the potatoes crosswise, making sure not to cut all the way through the bottom. The slices should remain connected at the base, creating a Hasselback effect. Place the sliced potatoes in a large bowl, cover with cold water, and let sit for 10 minutes to remove excess starch. Drain the water.

Transfer the drained potatoes to a large pot and cover with fresh cold water. Add 1 tablespoon of salt. Bring to a boil over medium-high heat and par-boil for 8-10 minutes, or until the potatoes are slightly tender but still firm. Immediately drain the potatoes and transfer them to a bowl of ice-cold water to stop the cooking process and further rinse off starch. Drain thoroughly and pat dry.

While the potatoes cool, prepare the cream mixture: In a medium bowl or large measuring cup, whisk together the heavy cream, eggs, garlic powder, 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 cup of grated Parmesan cheese until well combined.

Arrange the par-boiled potatoes vertically in tight rows within the prepared baking dish, creating a beautiful layered effect. Tuck fresh thyme sprigs in between some of the potato layers.

Pour the prepared cream and cheese mixture evenly over the potatoes, ensuring it seeps down between the slices. Sprinkle the remaining 1/2 cup of grated Parmesan cheese generously over the top.

Bake for 45-50 minutes, or until the potatoes are tender, and the top is golden brown and bubbly. If the top browns too quickly, you can loosely cover it with aluminum foil.

Remove the gratin from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
