The ultimate cheesy gratin potatoes! Layers of smashed potato covered in cream and Parmesan cheese and cooked until bubbly and gooey! The perfect holiday dish!
Have you ever sat up and took notice of how many recipes can be made from potatoes? There’s a million zillion or so, and other than deep fried like a french fry, covered in cheese and cream has to be an awesome second!
If you’re one of those people who like to plan out every detail weeks before thanksgiving, then you should bookmark these cheesy smashed gratin potatoes. I know you’ll probably still have some kind of sweet potato dish and maybe a regular mash, but cheesy gratin potatoes are a Thanksgiving must!
First you roast the potatoes, giving them a crispy wrinkled look. Then you smash them which is definitely different than mashed because you want to keep those big chunks and pieces of crispy skins as part of the recipe.
Take your cream mixture and slowly pour it over the potatoes. The cream should just about cover the potatoes, but not quite.
Arrange those shallot slices evenly and you’re almost ready for the cheese.
Gruyere and Parmesan. Two ripe flavored cheesy powerhouses and both so good for this dish.
Sprinkle the cheese all over the surface of the dish, if you like cheese as much as I do, add extra. We didn’t really give calories a seat on this bus so it’s all you.
Don’t stop cooking until all of your cheese melts and the cream starts to thicken and bubble up around the edges. You’ll have crispy, cheesy and creamy as your three new best friends.
Smashed Parmesan Gratin Potatoes
- 2 pounds small white potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon dried tarragon
- 1 1/2 cups heavy cream
- 2 cloves large garlic minced
- 1 small shallot sliced thinly
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chopped fresh rosemary
- Salt and black pepper
- 3/4 cup grated gruyere
- 3/4 cup grated Parmesan cheese
- Preheat the oven to 375 degrees F.
- Lay the potatoes on a baking tray and drizzle the olive oil over the top.
- Sprinkle with the tarragon and bake in the oven for 30 minutes.
- In a small pot, warm the cream, garlic, shallots, nutmeg and rosemary.
- Season with salt and pepper.
- The potatoes are done when a knife can pierce them with no resistance.
- Transfer the roasted potatoes to an 8 cup oven proof baking dish.
- Using a fork roughly smash the potatoes until they're broken up.
- Pour the cream mixture over the potatoes and lay the sliced shallot over the surface.
- Sprinkle the grated Gruyere over the potatoes and then finish with the grated Parmesan.
- Bake in the oven for about 50 minutes and the cheese is melted and the cream is golden and bubbling.
- Let the dish rest for 5-10 minutes before serving.