This Parmesan Thyme Potato Gratin is a dish that’s sure to please both crowds and families alike. It’s easy to prepare, budget-friendly, and uses pantry staples to create something truly special. The thinly sliced potatoes are tender on the inside and golden, crunchy on top, while the parmesan and thyme add irresistible flavor and a touch of elegance. Perfect for holiday gatherings or everyday family meals, it’s a recipe that’s as comforting as it is versatile.
If you have kidney disease, keep in mind that this is a high-potassium dish due to the potatoes. While boiling the slices beforehand may reduce the potassium content, it could alter the final texture. If someone has kidney disease but does not have a potassium restriction, this is a nice recipe to add extra potassium into your diet. See this blog post to help figure out helpful vs harmful potassium.
For best results, use a sharp chef’s knife or mandolin to ensure evenly sliced potatoes, which helps them cook uniformly.
Dr. Blake’s Top Tip: To elevate the flavor, try swapping the thyme for rosemary. And don’t forget to remove the bay leaves before serving—they add aromatic depth but aren’t meant to be eaten!
- Yield: 10 servings 1x
Ingredients
3 pounds potatoes, Yukon gold or russet
3 tablespoons olive oil
1 tablespoon fresh thyme leaves, plus more for garnish
2 cloves garlic, minced or pressed
1/2 cup grated parmesan, divided
Kosher salt and fresh ground black pepper, to taste
1/3 cup no sodium vegetable broth
2 bay leaves
Instructions
1 Preheat oven to 350°F. Peel, wash, dry and cut the potatoes into thin slices.
2 Using a large bowl, combine the potatoes, oil, thyme, garlic, ¼ cup parmesan, salt and pepper. Mix thoroughly with your hands, coating each slice with oil and seasonings.
3 Using a 10-inch round quiche pan or casserole dish, transfer the potato slices to the pan, shingling the slices so they stand on their sides. Pour the vegetable broth into the dish, sprinkle with remaining parmesan, garnish with thyme and tuck the bay leaves in between the potatoes.
4 Bake until the potatoes are tender when pierced with a paring knife, about 70 minutes.
Notes
- High Potassium
- Low Protein
- Low Sugar
- Low Sodium
