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Crispy Parmesan and Gruyere Potato Gratin baked to perfection
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Crispy Parmesan and Gruyere Potato Gratin

A stunning dish that elevates simple potatoes into an unforgettable culinary experience with creamy layers of Yukon Gold potatoes and a blend of Parmesan and Gruyere cheeses.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: French
Keyword: comfort food, Crispy Gratin, Holiday Side Dish, Parmesan Gruyere Gratin, Potato Gratin
Servings: 4 servings
Calories: 450kcal

Ingredients

For the gratin

  • 5 medium Yukon Gold or white potatoes, thinly sliced The star of the dish, known for their creamy texture when cooked.
  • 1.5 cups heavy cream A rich and creamy base that becomes luxurious when infused with garlic.
  • 2 teaspoons kosher salt Essential for enhancing flavors.
  • 3 cloves garlic, minced Adds aromatic depth.
  • 1 tablespoon butter For sautéing shallots.
  • 1 small shallot, finely diced Adds a sweet yet mild onion flavor.
  • 1 cup grated Gruyere cheese Provides a nutty flavor.
  • 0.5 cup grated Parmesan cheese For extra crispiness.
  • 1 teaspoon fresh thyme leaves Elevates the dish with subtle herbal notes.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C).
  • In a small saucepan, combine the heavy cream, kosher salt, and minced garlic. Simmer for about 5 minutes, then remove from heat.
  • Slice the potatoes thinly, approximately 1/8-inch thick, using a mandoline or a sharp knife.
  • Melt butter in a cast iron skillet over low heat. Add the diced shallots and sauté for about 5 minutes until they soften.
  • Layer the thin potato slices in an overlapping pattern over the sautéed shallots.
  • Pour the infused cream mixture evenly over the layered potatoes.

Baking

  • Cover the skillet tightly with aluminum foil and bake for 1 hour and 15 minutes, or until the potatoes are fork-tender.
  • Remove from the oven, increase the temperature to broil, and top with the Gruyere and Parmesan cheese. Sprinkle with fresh thyme.
  • Broil for about 5 minutes, until the cheese is bubbly, golden, and crisp.
  • Let the gratin rest for a few minutes before serving.

Notes

Using a mandoline will save time and ensure uniformity for even cooking. You can also make this a day ahead and refrigerate it until ready to bake. Consider swapping cheeses or adding vegetables for variety.