Use Thinly Sliced Potatoes

To ensure all the potatoes cook evenly, slice them thinly and evenly, about 1/8 inch thick. A mandoline or a sharp knife will help you achieve the desired thickness for the potatoes.

Make Sure the Cream Mixture is Hot

It's important to make sure the cream mixture is heated through, which helps melt the cheese and lets all the flavors come together. Be sure to cook the mixture over medium heat until bubbling, stirring constantly to prevent sticking or burning.

Season Liberally

Salt and pepper help bring out the flavors of the potatoes and the pesto. Be sure to season each layer of the dish liberally with salt and pepper to make sure the dish is flavorful to your taste.

Use Freshly Grated Parmesan Cheese

Freshly grated Parmesan cheese will taste much better than pre-packaged grated cheese. Grate a block of Parmesan cheese by hand as close to serving time as possible to ensure maximum flavor.

Let the Dish Sit Before Serving

Letting the dish sit for a few minutes before serving lets the gratin set and cool down enough to be eaten comfortably. However, don't let it sit for too long, or it may become too cool.

Get Creative with Pesto Flavors

You can experiment with various types of pesto flavors to add some variety to this dish. For example, try spinach or kale pesto instead of basil pesto, or add sun-dried tomatoes or roasted red peppers to the pesto sauce for extra flavor and color.

Choose the Right Potatoes

While Yukon Gold potatoes are ideal for this recipe, you can use other types of potatoes that have a similar density and texture. Avoid using starchy potatoes like Russets, or they may break down during the baking process.