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.
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.