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Crispy Parmesan and Gruyere Potato Gratin Recipe

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★★★★★

5 from 62 reviews

This Crispy Parmesan and Gruyere Potato Gratin is a golden, cheesy side dish that layers thinly sliced Yukon Gold potatoes with a rich cream mixture, garlic, thyme, and a blend of nutty Gruyere and sharp Parmesan cheeses. It’s elegant enough for holidays and comforting enough for weeknight dinners. Baked until bubbly and golden, every bite is creamy and packed with flavor.

Ingredients

Scale

Potatoes and Seasonings

  • 2 pounds Yukon Gold potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 clove garlic, minced (plus 1 clove to rub on baking dish)

Dairy and Fats

  • 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. Preheat and Prepare 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 flavor, then lightly butter the dish to prevent sticking.
  2. Slice Potatoes: Using a mandoline or sharp knife, slice the Yukon Gold potatoes into 1/8-inch thick rounds. Even, thin slices ensure uniform cooking and a creamy texture.
  3. First Layer: Arrange half of the potato slices in the baking dish, slightly overlapping each slice. Season this layer with half the salt, pepper, fresh thyme, and minced garlic.
  4. Add Cheese: Sprinkle half of both the shredded Gruyere and grated Parmesan evenly over this potato layer.
  5. Second Layer: Repeat the layering process with the remaining potatoes, salt, pepper, thyme, garlic, and the rest of the Gruyere and Parmesan cheeses.
  6. Pour Cream: Slowly pour the heavy cream evenly over the layered potatoes and cheeses, allowing it to settle between the layers.
  7. Top with Butter and Cheese: Dot the top of the gratin with small pats of unsalted butter and sprinkle extra Parmesan cheese on top to encourage a golden, crispy crust.
  8. Cover and Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes to start the cooking process and retain moisture.
  9. Finish Baking: Remove the foil and continue baking for an additional 20-25 minutes until the top is deeply golden, bubbly, and crisp.
  10. Rest: Let the gratin rest for 10-15 minutes after baking to allow the layers to set firmly, making it easier to slice and serve.

Notes

  • For best texture, slice potatoes evenly and thin—aim for 1/8-inch slices.
  • Let the gratin rest before serving so the creamy layers hold together well.
  • Use high-quality cheese for maximum flavor and melt—aged Gruyere and real Parmesan make a difference.
  • You can assemble the dish up to a day ahead and refrigerate before baking.
  • Dried thyme can substitute fresh thyme in smaller amounts (about one-third quantity).
  • Freezing is not recommended as cream-based dishes can become grainy; if necessary, freeze before baking and thaw overnight.

Keywords: potato gratin, cheesy potatoes, Gruyere, Parmesan, side dish

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