Crispy Parmesan and Gruyere Potato Gratin Recipe
Crispy Parmesan and Gruyere Potato Gratin is a rich, golden-baked side dish layered with tender Yukon Gold potatoes, infused garlic cream, nutty Gruyere, and sharp Parmesan. Perfect for holidays or a cozy dinner, this gratin is both indulgent and irresistibly crispy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Potatoes and Cream Mixture
- 2 ½ pounds Yukon Gold potatoes, thinly sliced
- 2 cups heavy cream
- 2 cloves garlic, minced (plus 1 clove for rubbing the dish)
- 4 sprigs fresh thyme (plus more for garnish)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Cheeses and Butter
- 1 ½ cups shredded Gruyere cheese
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter, cubed
Instructions
- Preheat and Prepare Dish: Preheat oven to 375°F (190°C). Rub a baking dish or cast iron skillet with a cut clove of garlic or brush with melted butter to add flavor and prevent sticking.
- Slice Potatoes: Peel the Yukon Gold potatoes and slice them into very thin, uniform rounds about 1/8-inch thick using a mandoline slicer for even cooking and texture.
- Infuse Cream: In a saucepan over medium heat, combine heavy cream, minced garlic, thyme sprigs, salt, and pepper. Heat gently until just simmering and fragrant, then remove from heat and discard thyme sprigs.
- Layer the Gratin: Begin layering the sliced potatoes in overlapping rows into the prepared dish. Pour a little of the cream mixture over the first layer, then sprinkle with Gruyere and Parmesan cheeses. Repeat layering potatoes, cream, and cheeses until ingredients are used, finishing with a generous top layer of Parmesan for maximum crispiness.
- Add Butter and Bake: Dot the top with cubed butter to add moisture and a golden finish. Bake uncovered for 50–60 minutes until the top is bubbly, deeply golden, and potatoes are tender when pierced with a knife.
- Rest and Garnish: Remove from oven and let the gratin rest for 10–15 minutes to set the layers. Garnish with additional fresh thyme before serving.
Notes
- Use a mandoline slicer for even potato slices to ensure consistent cooking.
- Allow the gratin to rest before slicing so the layers hold together well.
- Reheat leftovers uncovered in the oven at 350°F to restore the crispy cheese topping.
- Store leftovers covered tightly in the refrigerator for up to 3 days.
- To freeze, wrap tightly and reheat covered at 375°F, then uncover to crisp up the top.
- Substitute Gruyere with Swiss or Fontina, and Parmesan with Pecorino Romano if desired.
Keywords: Potato Gratin, Gruyere, Parmesan, Holiday Sides, Cheesy Potato Bake
