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Parmesan Potatoes Recipe

Recipe by Pedro M. A. Neves

Parmesan potatoes are a classic Italian side dish featuring waxy potatoes layered with aged Parmigiano-Reggiano, butter, and fresh herbs. This elegant gratin is crispy on top and creamy within, making it the perfect accompaniment to roasted meats or simple fish preparations. The dish celebrates the simplicity of quality Italian ingredients.

Ingredients

• 1 kg (2.2 lbs) waxy potatoes such as Yukon Gold or red potatoes
• 150 g (5.3 oz) Parmigiano-Reggiano cheese, freshly grated
• 100 g (3.5 oz) unsalted butter, divided
• 400 ml (1.4 cups) whole milk
• 2 cloves garlic, minced
• 10 g (0.35 oz) fresh Italian parsley, finely chopped
• 5 g (0.18 oz) fresh thyme leaves
• 1 teaspoon fine sea salt
• 0.5 teaspoon freshly ground black pepper
• Pinch of freshly grated nutmeg

Instructions

1. Preheat oven to 190°C (375°F). Peel and slice potatoes into 3 mm (0.12 inch) thick rounds using a mandoline or sharp knife for even cooking.

2. Heat 50 g (1.75 oz) of butter in a saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.

3. Stir the milk into the garlic butter mixture, then add salt, pepper, and nutmeg. Simmer gently for 2 minutes without boiling, then remove from heat.

4. Butter the bottom and sides of a 9-inch (23 cm) round baking dish with the remaining 50 g (1.75 oz) of butter, ensuring even coverage.

5. Layer half of the potato slices in the prepared dish in slightly overlapping rows. Sprinkle with half of the grated Parmigiano-Reggiano, thyme, and half of the parsley.

6. Arrange the remaining potato slices over the first layer in the same overlapping pattern. Sprinkle with the remaining cheese, reserving 2 tablespoons (30 g) for topping.

7. Pour the warm milk mixture slowly and evenly over all the potatoes, allowing it to seep between layers. Top with reserved cheese and remaining parsley.

8. Place the baking dish on a sheet pan to catch any drips. Bake uncovered for 40-45 minutes until the top is golden brown and the potatoes are fork-tender.

9. Remove from oven and let rest for 5 minutes to allow the layers to set before serving.

Substitutions

• Substitute Grana Padano for Parmigiano-Reggiano for a slightly milder, more affordable option
• Use heavy cream mixed equally with milk for a richer texture
• Replace butter with extra virgin olive oil for a lighter, Mediterranean variation
• Use vegetable broth instead of milk for a savory vegan-friendly version, omitting the butter

Tips

• Slice potatoes uniformly with a mandoline to ensure even cooking; uneven slices will result in some pieces being overcooked while others remain hard
• Use fresh Parmigiano-Reggiano grated just before assembly to maximize flavor and prevent clumping
• Warm the milk before adding it to the dish; cold milk will significantly extend cooking time and may result in unevenly cooked potatoes

Parmesan potatoes represent the Northern Italian tradition of combining humble potatoes with precious aged cheeses and cream, reflecting the Alpine culinary heritage of regions like Piedmont and Lombardy where both dairy and potato cultivation are central to the food culture.

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