Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Parmesan and Gruyere Potato Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This Crispy Parmesan and Gruyere Potato Gratin is a rich and indulgent dish featuring layers of thinly sliced Yukon Gold potatoes baked in creamy heavy cream, infused with garlic and thyme, and topped with a golden, crispy crust of Parmesan and Gruyere cheeses. Perfect as a comforting side dish, it combines creamy textures with a savory cheese crust for a visually impressive and deeply flavorful gratin.

Ingredients

Scale

Potatoes & Seasonings

  • 2 pounds Yukon Gold potatoes
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Dairy

  • 1 1/2 cups heavy cream
  • 1 cup shredded Gruyere cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter, cut into small pats

Instructions

  1. Prepare Baking Dish: Preheat your oven to 375°F (190°C). Rub the inside of a baking dish with the cut side of a garlic clove to infuse subtle garlic flavor, then lightly butter the dish to prevent sticking and add richness.
  2. Slice Potatoes: Using a mandoline slicer or a sharp knife, slice the Yukon Gold potatoes into 1/8-inch thick rounds for even layering and optimal texture.
  3. First Potato Layer: Arrange half of the potato slices in the baking dish, slightly overlapping each slice. Season this layer evenly with half of the salt, pepper, thyme, and minced garlic to distribute the flavors.
  4. Cheese Layer: Sprinkle half of the shredded Gruyere and grated Parmesan cheese over the seasoned potato layer to add creaminess and flavor.
  5. Second Potato Layer: Repeat the layering process by placing the remaining potato slices on top, seasoning again with the rest of the salt, pepper, thyme, and garlic for consistency in flavor.
  6. Second Cheese Layer: Add the remaining Gruyere and Parmesan cheese evenly over the second potato layer to ensure the gratin is rich and cheesy throughout.
  7. Add Cream: Pour the heavy cream evenly across the entire layered dish to soak into the potatoes, creating a creamy texture as it cooks.
  8. Add Butter and Parmesan Crust: Dot the top of the gratin with small pats of unsalted butter and sprinkle extra Parmesan cheese for that signature golden, crispy crust.
  9. Initial Bake: Cover the dish tightly with foil to retain moisture and bake in the preheated oven for 30 minutes, allowing the potatoes to start cooking through.
  10. Finish Baking: Remove the foil and continue baking for an additional 20 to 25 minutes until the top is golden brown and bubbly, indicating the gratin is cooked perfectly.
  11. Rest: Allow the gratin to rest for 10 to 15 minutes after baking. This resting time lets the layers set, making it easier to slice and serve without falling apart.

Notes

  • Use Yukon Gold potatoes for their creamy texture and buttery flavor which hold up well in gratins.
  • Thinly slice potatoes evenly to ensure uniform cooking.
  • Resting the gratin after baking helps firm up the layers for neat serving.
  • Feel free to substitute Gruyere with Emmental cheese if unavailable.
  • For a lighter version, reduce heavy cream slightly or substitute part with milk but expect a less rich texture.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://savorykitchensecrets.com/crispy-parmesan-and-gruyere-potato-gratin-recipe/