My lemon potato gratin with oregano is a fresher version of this cozy comfort food!
I love the flavors found in Greek cuisine. I really enjoy the lemon potatoes you can get at Greek restaurants. Not too long ago, the idea for a lemon potato gratin popped into my head. At first, I tried to make it as cute little muffin tin individual-sized mini potato gratins, but that was a FAIL. A Natasha had to scrub out the bottom of the oven kinda fail. That was fun.
I decided not to redo them as you also have to make sure you buy the right size potatoes so the slices nicely fit in your muffin tin, and that is just too complicated. I like easy recipes. This recipe feeds a crowd and isn't a huge pain in the you know what to assemble. It also doesn't flood your oven.
My recipe doesn't deviate too much from tradition, but it is slightly lightened up. I only use parmesan cheese (no Gruyère cheese in this recipe), and I use whipping cream, which is slightly less calorific than heavy cream. Slightly. This dish has plenty of flavor from the lemon, garlic, and fresh oregano and is deliciously creamy and comforting.
It's really simple to make, and I always find layering gratins to be quite soothing, actually.
I recommend using a mandoline to slice the potatoes - it's much faster than trying to cut 1/8 inch slices evenly by hand.
Hope you'll give this lemon potato gratin recipe a go!
Lemon and Oregano Potato Gratin
- 3 large russet potatoes peeled
- 2 cups whipping cream
- Juice from 1 lemon
- 2 tablespoons fresh oregano chopped
- 2 cloves garlic minced
- Salt & pepper to taste
- 1 cup freshly grated parmesan cheese
- Pre-heat oven to 350F and move rack to middle of oven.
- Chop oregano and grate parmesan cheese.
- Make the cream mixture by adding lemon juice, chopped oregano, minced garlic, and salt & pepper to the cream (I put everything in a measuring cup so I can pour it easily).
- Peel potatoes and slice to 1/8 inch thickness (I use a mandoline).
- Grease a 2 quart baking dish (I used olive oil + paper towel to do this mess-free).
- Place a single layer of potatoes (slightly overlapping each other) along the bottom of the dish. Sprinkle with about 1/4 of the parmesan and then drizzle about 1/4 of the cream mix over top. Repeat the process until you have four layers.
- Place in oven and bake (uncovered) for 75-90 minutes or until the top is golden and a knife pierces through easily. Let it sit for 10-15 minutes prior to serving.
- Technique adapted from Once Upon a Chef.
It's a chilly not-really-spring-yet day here in Chicago, and I could really use this gratin to warm me up. I'm such a huge carb fan, that I could probably eat an entire pan of this kind of thing, so I'm glad you made it just a bit lighter.
Thanks Jeff 🙂 I had issues stopping eating it haha.
David @ Spiced says
Oh no! Any recipe that leads to scrubbing the bottom of the oven is not fun. Glad you adapted and came up with the casserole dish version instead. This gratin looks delicious!
Thanks David!! Yeah... I think that's like my least favorite chore ever 😉