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Crispy Parmesan and Gruyere Potato Gratin

A comforting dish that layers tender potatoes with creamy cheeses, creating a crispy top that's simply irresistible.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet potatoes (or your preferred variety) Thinly sliced
  • 1 cup heavy cream Can be substituted with half-and-half or a mix of yogurt and milk
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese
  • 1 cup grated Gruyere cheese Feel free to mix and match with other cheeses.
  • 2 tablespoons unsalted butter Plus more for greasing the baking dish
  • 3 cloves garlic (minced)
  • Salt and pepper to taste Don't skimp on seasoning!
  • Fresh thyme or rosemary (optional) For added flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish with a bit of butter.
  3. Thinly slice the potatoes (about 1/8 inch thick) using a mandoline or a sharp knife.
  4. In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, salt, and pepper. Heat until just about to simmer, then stir in half of the grated Gruyere and Parmesan until melted.
Layering and Baking
  1. Layer the sliced potatoes in the greased dish, pouring a little bit of the creamy cheese mixture over each layer and sprinkling with remaining Gruyere and Parmesan.
  2. Pour any remaining cream mixture over the top and finish with the last bit of cheese.
  3. Bake for 45 minutes to 1 hour, or until the potatoes are tender and the top is golden and crispy.
  4. Let the gratin rest for about 10 minutes before serving.

Notes

You can prepare this dish ahead of time and bake when ready. Store leftovers in an airtight container in the fridge and reheat in the oven to keep the crispy topping intact.