Crispy Parmesan and Gruyere Potato Gratin Recipe

Introduction

Discover the irresistible comfort of Crispy Parmesan and Gruyere Potato Gratin, a classic French-inspired dish. Thinly sliced potatoes bake in a luscious blend of cream and cheese, creating tender layers topped with a perfectly golden crust. This gratin is elegant yet simple, making it a perfect side for any meal.

Ingredients

• 4 large russet potatoes, thinly sliced
• 1 cup grated Parmesan cheese
• 1 cup grated Gruyere cheese
• 2 cups heavy cream
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
2. Step 2: Peel and thinly slice the potatoes using a mandoline slicer or a sharp knife for even cooking.
3. Step 3: Layer the sliced potatoes in the baking dish, sprinkling each layer generously with Parmesan and Gruyere cheeses, minced garlic, salt, and black pepper.
4. Step 4: Drizzle the heavy cream evenly over the layered potatoes.
5. Step 5: Dot the top layer with unsalted butter to encourage a crispy, golden finish.
6. Step 6: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 20–25 minutes until the top is bubbling and golden brown.
7. Step 7: Garnish with fresh thyme and allow the gratin to rest for a few minutes before serving to let the flavors meld.

Tips & Variations

• Slice potatoes uniformly to ensure even cooking and texture.
• Mix different cheeses like Fontina or sharp cheddar for unique flavor twists.
• Let the gratin rest after baking to set and enhance creaminess.

Storage

Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through and the top is crisp again. You can also freeze the gratin for up to one month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin and refrigerate it before baking. Bake it when ready to serve for a convenient meal.

Can I use different types of potatoes for this recipe?

Absolutely. While russet potatoes give a classic texture, Yukon Gold or red potatoes also work well and offer a slightly different flavor and creaminess.

Crispy Parmesan and Gruyere Potato Gratin Recipe

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★★★★★

4.8 from 515 reviews

• Author: Naomi
• Total Time: 85 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Crispy Parmesan and Gruyere Potato Gratin is a classic French-inspired dish featuring thinly sliced russet potatoes layered with rich Gruyere and Parmesan cheeses, minced garlic, and heavy cream. Baked until golden and bubbly, the gratin boasts a creamy interior with a crispy cheesy crust, making it a comforting and elegant side dish perfect for any occasion.

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Ingredients

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Main Ingredients

• 4 large russet potatoes, thinly sliced
• 1 cup grated Parmesan cheese
• 1 cup grated Gruyere cheese
• 2 cups heavy cream
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh thyme for garnish

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Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and liberally grease a baking dish with unsalted butter to prevent sticking.
2. Prepare the Potatoes: Peel the russet potatoes and use a mandoline slicer or sharp knife to thinly and evenly slice them to ensure uniform cooking.
3. Create Layers: Arrange the potato slices in the greased baking dish in even layers. Between each layer, sprinkle a generous amount of grated Parmesan and Gruyere cheeses, minced garlic, salt, and black pepper to build flavor throughout the gratin.
4. Pour Cream: Evenly drizzle the 2 cups of heavy cream over the layered potatoes, making sure the cream seeps through to the lower layers for a creamy texture.
5. Top with Butter: Dot the surface of the top potato layer with unsalted butter to promote a golden, crispy, and rich crust during baking.
6. Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 40 minutes. This steams and softens the potatoes gently.
7. Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.
8. Garnish and Rest: Remove from the oven, garnish with fresh thyme leaves, and allow the gratin to rest for a few minutes to set before serving, enhancing the melding of flavors.

Notes

• Ensure potato slices are uniform in thickness for even cooking.
• Use a mix of cheeses for a richer and more complex flavor.
• Letting the gratin rest after baking helps flavors meld and improves texture.
• This dish can be assembled ahead and refrigerated before baking for convenience.
• Substitute Gruyere with Fontina or sharp cheddar for flavor variations.
• Russet potatoes offer a fluffy interior; Yukon Gold or red potatoes are good alternatives.
• Freeze leftovers for up to one month; reheat in the oven to retain texture.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French

Keywords: potato gratin, crispy parmesan gratin, gruyere potato gratin, baked potato casserole, French potato dish, cheesy potato bake, creamy potato gratin