Crispy Parmesan and Gruyere Potato Gratin Recipe

Introduction

This Crispy Parmesan and Gruyere Potato Gratin is a decadent, cheesy side dish perfect for any occasion. Thinly sliced potatoes are baked in a garlic-infused cream and topped with a golden, bubbly cheese crust that’s simply irresistible.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 325°F. In a small saucepan, combine the cream, kosher salt, and minced garlic. Bring to a gentle simmer over low heat and cook for 5 minutes to infuse the cream with garlic flavor. Remove from heat and set aside.
2. Step 2: Using a mandoline slicer, thinly slice the potatoes to about 1/8 inch thickness for even cooking.
3. Step 3: In a 12-inch cast iron pan, melt the butter over low heat. Add the diced shallots and cook for 5 minutes until caramelized and soft.
4. Step 4: Arrange the potato slices in a spiral pattern on top of the cooked shallots. Pour the garlic-infused cream mixture evenly over the potatoes.
5. Step 5: Cover the pan tightly with foil and place it in the oven. Bake for 1 hour and 15 minutes until the potatoes are tender.
6. Step 6: Remove the foil and turn the oven to broil. Sprinkle the grated Gruyere and Parmesan evenly over the potatoes, then sprinkle with fresh thyme.
7. Step 7: Return the pan to the oven and broil for about 5 minutes, or until the cheese is melted, bubbly, and crispy on top.
8. Step 8: Remove from the oven and let the gratin rest for a few minutes before serving warm.

Tips & Variations

• Use a mandoline slicer for uniform potato slices to ensure even cooking.
• Swap Gruyere with sharp cheddar for a different but equally delicious flavor.
• Add a pinch of nutmeg to the cream mixture for a subtle warm spice note.
• Fresh thyme can be replaced with rosemary or sage for a different herb aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through to maintain crispness on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this gratin?

Yes, Yukon Gold or white potatoes are ideal due to their creaminess, but you can also use Russets. Just note that waxier potatoes hold their shape better, while starchy ones might result in a softer texture.

Is it necessary to broil the cheese on top?

Broiling the cheese creates a crispy, golden crust that adds texture and flavor. If you prefer a softer topping, you can skip this step, but the gratin won’t have the signature crisp cheese layer.

Crispy Parmesan and Gruyere Potato Gratin Recipe

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5 from 74 reviews

This Crispy Parmesan and Gruyere Potato Gratin is a decadent, creamy dish featuring thinly sliced Yukon Gold potatoes baked in a garlic-infused heavy cream, layered with caramelized shallots, and topped with a crispy, bubbly blend of Gruyere and Parmesan cheeses. Perfect as a comforting side dish, this gratin delivers a rich, cheesy flavor with a golden crust and tender interior.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes and Aromatics

• 5 medium Yukon Gold or White potatoes
• 1 small shallot, diced
• 3 cloves garlic, minced
• 1 tsp fresh thyme

Dairy and Seasonings

• 1 1/2 cups heavy cream
• 2 tsp kosher salt
• 1 tbsp butter
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat Oven: Set your oven to 325°F (163°C) to ensure it reaches the ideal temperature for baking your gratin.
2. Infuse Cream: In a small saucepan, combine the heavy cream, kosher salt, and minced garlic. Heat gently on low until it simmers, cooking for about 5 minutes to allow the garlic to infuse the cream’s flavor. Remove from heat and set aside.
3. Slice Potatoes: Using a mandoline slicer, thinly slice the potatoes to about 1/8 inch thickness, ensuring even cooking and layering.
4. Caramelize Shallots: In a 12-inch cast iron skillet, melt butter over low heat. Add the diced shallots and cook slowly for 5 minutes until they become soft and caramelized, adding a sweet and rich flavor base.
5. Layer Potatoes: Carefully arrange the thin potato slices in a spiral pattern over the caramelized shallots in the skillet, creating an even, attractive layer.
6. Add Cream Mixture: Pour the infused cream evenly over the potato layers, ensuring they are well coated.
7. Bake Covered: Cover the cast iron skillet tightly with tin foil to trap moisture. Place it in the preheated oven and bake for 1 hour and 15 minutes, allowing the potatoes to cook through and absorb the creamy flavors.
8. Prepare for Broiling: After baking, remove the foil and increase the oven temperature to broil.
9. Add Cheese and Broil: Sprinkle the grated Gruyere and Parmesan cheeses evenly over the top. Add fresh thyme for an herbal note. Place the skillet back in the oven under the broiler for about 5 minutes, or until the cheese melts, bubbles, and turns golden brown and crispy.
10. Serve: Remove from the oven carefully and serve the gratin warm as a delicious side dish. It can also be refrigerated and reheated the following day without loss of flavor or texture.

Notes

• Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
• Covering the dish while baking traps steam, helping the potatoes cook tender.
• Broiling at the end creates a crisp, golden cheese topping that adds delightful texture.
• Reheat leftovers gently in the oven for best results, preserving the crispy top.
• Yukon Gold potatoes are preferred for their creamy texture and buttery flavor.

Keywords: potato gratin, potato casserole, Gruyere gratin, Parmesan potato bake, creamy potato dish, French side dish