Crushed Potato Gratin with Scallion and Herbs

Creamy Scalloped Potatoes with Crispy Golden Edges taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Crushed Potato Gratin with Scallion and Herbs

A velvety, herb-infused potato gratin made with Yukon Golds, scallions, chives, and a crispy Parmesan crust – the perfect comfort dish from your pressure cooker.

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Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 420 kcal

Ingredients

Main ingredients

2 pounds Yukon Gold potatoes buttery texture
1 cup heavy cream rich and velvety
2 tablespoons unsalted butter
4 scallions thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese for topping

Instructions

Set oven to 400°F (200°C) to preheat for crispy top later.
Boil Yukon Gold potatoes in salted water for 15 minutes until just tender.
Drain and let cool slightly; crush potatoes lightly with fork or masher.
In saucepan, warm heavy cream and butter until melted, then remove from heat.
In large bowl, combine potatoes with cream mix, scallions, parsley, chives, salt, and pepper. Mix gently.
Transfer mixture into greased baking dish; smooth top carefully.
Sprinkle grated Parmesan cheese generously over top.
Bake 25-30 minutes until top is golden and bubbly. Let rest a few minutes before serving.

Notes

Use pre-sliced scallions or frozen herbs to save time. Try Gruyere or cheddar instead of Parmesan for a twist. Pressure cook potatoes as a shortcut instead of boiling.