Parmesan Potato Pie
Indulge in the ultimate comfort food with this Parmesan Potato Pie, a savory masterpiece that combines layers of tender, buttery Russet potatoes with a rich, creamy Parmesan-infused sauce. Topped with a golden crust of crunchy panko breadcrumbs and extra cheese, this dish is pure decadence. Fresh thyme and garlic powder add aromatic depth, while the crisp topping offers the perfect contrast to the velvety interior. Ideal for dinner parties or cozy family meals, this crowd-pleasing recipe is baked to perfection in just over an hour. Whether served as a side dish or a hearty vegetarian main, Parmesan Potato Pie will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 0.25 cup Extra Parmesan cheese (for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with 1 tablespoon of butter.
Peel and thinly slice the potatoes using a mandoline slicer or a sharp knife, ensuring even thickness.
In a small saucepan, combine the heavy cream, 1/2 cup of Parmesan cheese, thyme leaves, garlic powder, salt, and pepper. Heat over low heat, stirring, until the cheese is melted and the mixture is well combined. Remove from heat.
Begin layering the potato slices in the prepared pie dish, slightly overlapping them like shingles. After completing one full layer, drizzle some of the cream mixture over the layer.
Repeat the layering process, alternating potatoes and cream, until all the ingredients are used, finishing with a layer of cream on top.
In a small bowl, mix the panko breadcrumbs with 1/2 cup of Parmesan cheese and the remaining 1 tablespoon of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the potato layers.
Cover the pie dish with foil and bake for 40 minutes. Then remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender.
Remove the dish from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 13.9 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1731 mg | 133% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5898 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
