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Golden Baked Potato Gratin with Gruyère and Parmesan

A comfort-food classic with layers of thinly sliced potatoes, garlicky cream, and a cheesy crust of Gruyère and Parmesan.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Yukon Gold potatoes, peeled or scrubbed About 6 medium potatoes
  • 2 cups heavy cream (or 1 cup heavy cream + 1 cup whole milk) For a lighter touch
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter, melted Plus extra for the dish
  • 1 tsp kosher salt Plus extra to taste
  • 1/2 tsp freshly ground black pepper
  • 1 pinch freshly grated nutmeg Optional, but lovely
  • 1 1/2 cups grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese Plus extra for sprinkling
  • 1-2 sprigs fresh thyme, leaves removed Or 1/2 tsp dried thyme
  • 4 slices cooked bacon, chopped Optional
  • 1 small onion, thinly sliced and caramelized Optional
  • chopped chives for serving Optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and butter the baking dish well.
  2. Using a mandoline or a sharp knife, slice the potatoes about 1/8-inch thick.
  3. Rinse the slices briefly and pat dry with a kitchen towel to remove excess starch.
Warm the Cream
  1. In a small saucepan, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Warm gently over medium heat until steaming—do not boil. Stir in the thyme leaves, then remove from heat.
Layer the Gratin
  1. Arrange a single layer of potato slices in the buttered dish, overlapping slightly. Sprinkle with a little Gruyère and Parmesan cheese, then pour a couple of ladles of the warm cream mixture over the potatoes.
  2. Continue layering potatoes, cheese, and cream, finishing with a generous sprinkle of cheeses on top. Brush the top with melted butter.
Bake the Gratin
  1. Cover the dish tightly with foil and bake for 35 minutes. Then remove the foil and bake for an additional 25-30 minutes, or until the top is golden and the potatoes are tender.
Serve
  1. Let the gratin rest for 10-15 minutes before serving. Garnish with chives, thyme, or bacon if used.

Notes

For a crispier top, broil for 1-2 minutes watching closely. Can be assembled in advance and refrigerated for up to 24 hours; add 10-15 minutes to baking time.