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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and liberally grease a baking dish with unsalted butter to prevent sticking.
- 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.
- 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.
- 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.
- Top with Butter: Dot the surface of the top potato layer with unsalted butter to promote a golden, crispy, and rich crust during baking.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 40 minutes. This steams and softens the potatoes gently.
- 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.
- 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
