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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/crispy-parmesan-and-gruyere-potato-gratin-recipe/