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Delicious crispy Parmesan and Gruyere potato gratin ready to be served.
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Crispy Parmesan and Gruyere Potato Gratin

A comforting and indulgent dish featuring perfectly layered potatoes with creamy cheese and a crispy topping.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner, Side Dish
Cuisine: Comfort Food, French
Keyword: Cheesy Potatoes, Comforting Side Dish, Crispy Gratin, Parmesan Gratin, Potato Gratin
Servings: 6 servings
Calories: 350kcal

Ingredients

Base Ingredients

  • 1.5 cups heavy cream This creamy base gives the gratin its luxurious texture.
  • 2 teaspoons kosher salt Enhances the natural flavor of the potatoes and cheese.
  • 3 cloves garlic, finely minced Infuses the dish with aromatic depth and fragrance.
  • 1 tablespoon butter Adds richness and aids in sautéing the shallots.
  • 1 small shallot, finely diced Provides subtle sweetness and complex flavor.
  • 5 medium Yukon Gold or white potatoes, thinly sliced The star ingredient; they contribute a creamy consistency when baked.

Cheese Topping

  • 1 cup grated Gruyere cheese A nutty, creamy cheese that perfectly complements the potatoes.
  • 0.5 cup finely grated Parmesan cheese Adds that extra punch of flavor and a delightful crispy top.
  • 1 teaspoon fresh thyme leaves Offers an earthy aroma that brightens each bite.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C). This step ensures that your potato gratin cooks evenly from the start.
  • In a small saucepan over low heat, combine heavy cream, salt, and minced garlic. Allow it to simmer gently for about 5 minutes, allowing the flavors to meld together.
  • Thinly slice the potatoes using a mandoline or knife. This will ensure even cooking and create that lovely layered effect.
  • Melt butter in a skillet over low heat and sauté the diced shallots for about 5 minutes until softened.
  • Arrange potato slices in overlapping spirals over the caramelized shallots.

Assembly and Baking

  • Pour the infused cream over the potatoes. Make sure it’s distributed evenly to soak into each layer.
  • Cover with aluminum foil and bake for 1 hour and 15 minutes until fork-tender.
  • Increase the oven temperature to broil, sprinkle cheeses and thyme over the potatoes, and broil for about 5 minutes until bubbly and golden.

Serving

  • Let rest for a few minutes before serving. This allows the gratin to set, making it easier to serve.

Notes

For variation, mix in cheddar or fontina cheese, add a pinch of nutmeg, or sprinkle herbs like rosemary or chives.