Go Back

Crispy Parmesan and Gruyere Potato Gratin

This heavenly dish combines creamy potatoes and gooey cheese for a warm and comforting casserole, perfect for impressing guests or enjoying after a long day.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the gratin
  • 2 pounds Yukon Gold potatoes, thinly sliced Great for creamy texture
  • 1 cup heavy cream Can be substituted with half-and-half
  • 1 cup milk
  • 1 cup grated Gruyere cheese Can be substituted with gouda or fontina
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter For greasing the baking dish
  • Salt and pepper to taste
  • Fresh thyme or rosemary (optional) For a fancy touch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your baking dish with unsalted butter.
Layering
  1. Add an even layer of thinly sliced potatoes at the bottom of your greased dish.
  2. In a bowl, mix the cream, milk, minced garlic, salt, and pepper, then pour a light layer over the potatoes.
  3. Sprinkle a generous amount of Gruyere cheese and a little Parmesan over the top.
  4. Repeat these layers until all ingredients are used, finishing with the cream mixture and a sprinkle of Parmesan on top.
Baking
  1. Cover the dish with foil and bake for about 45 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
Finishing
  1. Let the gratin rest for about 10 minutes before serving.

Notes

For extra flavor, consider adding a sprinkle of nutmeg. Store leftovers in an airtight container in the fridge for up to three days and reheat in the oven.