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My lemon and oregano potato gratin is a lighter and fresher version of this cozy comfort food!

Lemon and Oregano Potato Gratin

My lemon potato gratin with oregano is a fresher version of this cozy comfort food!
Course Side Dish
Cuisine American
Keyword lemon potato gratin
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6


  • 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.