Crispy Parmesan and Gruyère Potato Gratin

Crispy Parmesan and Gruyère Potato Gratin is a rich, cheesy potato bake with a golden, crispy top.

Crispy Parmesan and Gruyère Potato Gratin introduction

This gratin layers thin potatoes with garlic-infused cream and two cheeses for deep flavor.
If you like rich baked gratins with strong cheese, try the cheesy caramelized onion and bacon potato gratin for another tasty idea.

Crispy Parmesan and Gruyère Potato Gratin why make this recipe

Make this recipe when you want a simple show-stopping side dish.
It pairs well with meat and vegetables and feeds a crowd with little fuss.

Reasons to make it:

• Deep, savory flavors from Gruyère and Parmesan.
• Creamy inside with a crispy cheese top.
• Uses common pantry ingredients.

Crispy Parmesan and Gruyère Potato Gratin how to make Crispy Parmesan and Gruyère Potato Gratin

Follow the steps in order and keep things low and slow for best texture.
Use a mandoline for even potato slices and a cast iron pan for good browning.

Quick method steps:

• Preheat, infuse the cream with garlic, and slice potatoes thin.
• Sauté shallots in butter until caramelized.
• Layer potatoes in a spiral over the shallots and pour the cream over.
• Bake covered, then top with cheeses and broil until crispy.

For a mushroom twist and more cheese ideas, see the creamy porcini mushroom gruyere potato gratin.

Crispy Parmesan and Gruyère Potato Gratin Ingredients :

• 1 1/2 cups heavy cream
• 2 teaspoons kosher salt
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1 small shallot, diced
• 5 medium Yukon Gold or White potatoes
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme

Crispy Parmesan and Gruyère Potato Gratin Directions :

• Preheat the Oven: Set your oven to 325°F (163°C).
• Infuse the Cream: In a small saucepan, combine the heavy cream, kosher salt, and minced garlic. Simmer over low heat for 5 minutes to allow the garlic to infuse the cream. Remove from heat and set aside.
• Prepare Potatoes: Using a mandoline slicer, thinly slice the potatoes to a thickness of 1/8 inch.
• Sauté Shallots: In a 12-inch cast iron pan, melt the butter over low heat. Add the diced shallots and sauté until caramelized, about 5 minutes.
• Layer the Potatoes: Arrange the sliced potatoes in a spiral pattern over the caramelized shallots in the cast iron pan.
• Add Cream: Pour the infused cream mixture evenly over the potatoes.
• Bake: Cover the pan tightly with aluminum foil and bake in the preheated oven for 1 hour and 15 minutes.
• Broil the Cheese: Remove the pan from the oven and increase the oven temperature to broil. Uncover the potatoes and top with grated Gruyere and Parmesan cheeses. Sprinkle with fresh thyme.
• Finish Under Broiler: Return the pan to the oven and broil for 5 minutes, or until the cheese is crispy and bubbling.
• Serve and Store: Remove from the oven and serve warm. Leftovers can be stored in the refrigerator and reheated the next day.

Crispy Parmesan and Gruyère Potato Gratin how to serve Crispy Parmesan and Gruyère Potato Gratin

Serve this gratin hot so the cheese stays melty and the top stays crisp.
It goes well with roasted meats, roasted vegetables, or a simple green salad.

Pairing idea:

• Serve alongside beef meatballs or mashed potatoes for a hearty meal like beef meatballs with onion mushroom gravy and mashed potatoes.

Crispy Parmesan and Gruyère Potato Gratin how to store Crispy Parmesan and Gruyère Potato Gratin

Cool the gratin to room temperature before storing.
Cover and refrigerate for up to 3 days.

To reheat:

• Warm in a 350°F oven until heated through to keep the top crisp.
• Avoid microwaving if you want to keep the crust crispy.

Crispy Parmesan and Gruyère Potato Gratin tips to make Crispy Parmesan and Gruyère Potato Gratin

• Slice potatoes very thin for even cooking; 1/8 inch works best.
• Keep heat low when caramelizing shallots to avoid burning.
• Let the cream infuse with garlic for at least 5 minutes off the heat for better flavor.
• Cover tightly while baking to steam and soften the potatoes, then broil uncovered to crisp the top.

Crispy Parmesan and Gruyère Potato Gratin variation (if any)

Simple variations:

• Add cooked bacon between layers for a smoky boost.
• Stir in sautéed mushrooms for earthiness.
• Swap thyme for rosemary or sage for a different herb note.

Crispy Parmesan and Gruyère Potato Gratin FAQs

Q: Can I use russet potatoes instead of Yukon Gold?
A: Yes. Russets will work but may be drier. Yukon Gold give a creamier texture.

Q: Can I make this ahead and reheat?
A: Yes. Bake, cool, then refrigerate. Reheat in the oven at 350°F until hot and crisp.

Q: What tool gives even thin slices for this gratin?
A: A mandoline slicer gives the best thin, even slices. Buy it here if you need one.

Q: Is Gruyère necessary or can I use another cheese?
A: Gruyère adds a nutty, melty quality. You can use Swiss or fontina for a similar result.

Crispy Parmesan and Gruyère Potato Gratin

A rich, cheesy potato bake with a golden, crispy top that layers thin potatoes with garlic-infused cream and two cheeses for deep flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Side Dish

Cuisine French

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the gratin

• 1 1/2 cups heavy cream
• 2 teaspoons kosher salt
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1 small shallot, diced
• 5 medium Yukon Gold or White potatoes Thinly sliced
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme

Instructions

 

Preparation

• Preheat the oven to 325°F (163°C).
• In a small saucepan, combine the heavy cream, kosher salt, and minced garlic. Simmer over low heat for 5 minutes to allow the garlic to infuse the cream. Remove from heat and set aside.
• Using a mandoline slicer, thinly slice the potatoes to a thickness of 1/8 inch.
• In a 12-inch cast iron pan, melt the butter over low heat. Add the diced shallots and sauté until caramelized, about 5 minutes.
• Arrange the sliced potatoes in a spiral pattern over the caramelized shallots in the cast iron pan.
• Pour the infused cream mixture evenly over the potatoes.

Baking

• Cover the pan tightly with aluminum foil and bake for 1 hour and 15 minutes.
• Remove the pan from the oven and increase the temperature to broil. Uncover the potatoes and top with grated Gruyere and Parmesan cheeses. Sprinkle with fresh thyme.
• Return the pan to the oven and broil for 5 minutes, or until the cheese is crispy and bubbling.

Serving

• Remove from the oven and serve warm. Leftovers can be stored in the refrigerator and reheated the next day.

Notes

Slice potatoes very thin for even cooking; keep heat low when caramelizing shallots to avoid burning. Cover tightly while baking to steam and soften the potatoes, then broil uncovered to crisp the top.

Keyword Cheesy Potatoes, Comfort Food, Crispy Potato Bake, Potato Gratin, Vegetarian Side