2 ratings

Parmesan au Gratin Potatoes

You'll never guess the secret ingredient
Parmesan au Gratin Potatoes recipe - The Daily Meal
Beach House Pompano (Courtesy)

The addition of egg in the cream mixture adds a rich custardy filling to this decadent side dish. The potatoes are shredded versus sliced, and a layer of sliced baguette is placed in the middle of the shredded potatoes. While it would be easy to make a meal out of these potatoes alone, this recipe goes great with a juicy steak or roast pork loin.

This recipe is from Beach House Pompano in Pompano Beach, Florida, and was originally published in the South Florida Sun Sentinel.

Ready in
1 h and 25 m
15 m
(prepare time)
1 h and 10 m
(cook time)
Calories Per Serving


  • 1 Teaspoon minced garlic
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/2 ounces cream cheese, softened
  • 1/2 Cup mayonnaise
  • 1/2 Cup heavy cream
  • 1 Teaspoon chicken base, such as Better Than Bouillon
  • Salt and freshly ground black pepper, to taste
  • 4 Cups shredded potato, about 4 medium potatoes
  • 1 small baguette, sliced 1/8-inch thick
  • 1/4 Cup grated Parmesan
  • Oil for pan


Step 1: Oil an 11-by-7-inch pan; set aside. Preheat oven to 350 F.

Step 2: Using a large bowl, combine 1 teaspoon minced garlic, 2 large eggs, 1 large egg yolk, 1 1/2 ounces softened cream cheese, 1/2 cup mayonnaise, 1/2 cup heavy cream and 1 teaspoon chicken base. Season with salt and pepper, to taste. Mix thoroughly until everything is incorporated and there are no lumps of cream cheese, set aside.

Step 3: Evenly spread 2 cups of shredded potatoes into prepared pan. Place a single layer of sliced baguette on top of potatoes making sure to completely cover. Sprinkle 1/8 cup grated Parmesan cheese evenly over bread.

Step 4: Spread the remaining potatoes evenly over cheese and bread. Pour the garlic-egg custard mixture over the top of potatoes. Sprinkle with remaining 1/8 cup grated Parmesan cheese.

Step 5: Cover with foil and place pan inside a larger, deeper pan. Add enough water to the bottom pan so that the water level reaches halfway up the pan of potatoes.

Step 6: Bake for 1 hour. Remove foil and continue to cook until browned on top, about 10 minutes.