Creamy, cheesy, and irresistibly golden, this Parmesan Gruyere Potato Gratin is the ultimate comfort food. Imagine thinly sliced potatoes, layered with rich cream, garlic, and two of the most decadent cheeses—Parmesan and Gruyere—baked until bubbling and crispy on top. It’s the perfect side dish for holidays, dinner parties, or just when you’re craving something indulgent. Trust me, once you taste this, you’ll never look at potatoes the same way again!
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Why You’ll Love Parmesan Gruyere Potato Gratin
Luxuriously Creamy: A silky, velvety texture in every bite.
Golden and Crispy: That top layer of cheese turns irresistibly golden brown.
Flavor-Packed: A perfect balance of nutty Parmesan and melty Gruyere.
Impressive Yet Easy: Looks fancy, but is surprisingly simple to make.
Perfect for Any Occasion: From holiday feasts to weeknight dinners.
Ingredients in Parmesan Gruyere Potato Gratin
Here’s what makes this dish truly decadent:
Potatoes: Russet or Yukon Gold work best for that creamy texture.
Heavy Cream & Milk: Creates a rich and velvety base for the gratin.
Garlic: Infuses the cream with a warm, aromatic depth.
Parmesan Cheese: Adds a sharp, nutty flavor and helps create that crispy top.
Gruyere Cheese: Melts beautifully, giving the dish its signature creaminess.
Butter: Adds extra richness and helps the cheese crisp up.
Salt & Black Pepper: Essential for enhancing all the flavors.
Nutmeg (Optional): A pinch adds a subtle warmth that complements the cheese.
Instructions
Preheat Your Oven: Set it to 375°F (190°C) to ensure even baking.
Prepare the Potatoes: Peel and thinly slice the potatoes (about 1/8-inch thick). A mandoline slicer works great for uniform slices.
Infuse the Cream: In a saucepan, heat the cream, milk, garlic, salt, pepper, and nutmeg (if using). Simmer for a few minutes, then remove from heat.
Layer the Potatoes: In a greased baking dish, arrange half of the potato slices in an even layer. Pour half of the infused cream over them, then sprinkle with Parmesan and Gruyere.
Repeat the Layers: Add the remaining potatoes, pour over the rest of the cream, and top with more cheese.
Bake to Perfection: Cover with foil and bake for 40 minutes. Then, remove the foil and bake for another 20–25 minutes until the top is golden and bubbly.
Rest Before Serving: Let it sit for 10 minutes before serving—this helps the layers set beautifully.
How to Serve Parmesan Gruyere Potato Gratin
- With Roasted Meats: Perfect alongside steak, roast chicken, or lamb.
- As a Holiday Side Dish: A must-have for Thanksgiving, Christmas, or Easter.
- With a Green Salad: A fresh contrast to the creamy, cheesy richness.
- As a Main Course: Add sautéed mushrooms or bacon for a hearty meal.
Additional Tips
Use Freshly Grated Cheese: Pre-shredded cheese doesn’t melt as well due to added anti-caking agents.
Thin, Even Slices Are Key: This ensures the potatoes cook evenly and become perfectly tender.
Let It Rest: Resting for 10 minutes after baking helps the gratin set and makes serving easier.
Make Ahead: Assemble up to a day in advance and bake when ready.
FAQ
Q1: Can I use a different cheese?
A1: Yes! Try Swiss, Fontina, or Cheddar for a twist.
Q2: Can I make this ahead of time?
A2: Absolutely! Assemble it, refrigerate, then bake when needed.
Q3: Can I freeze potato gratin?
A3: It’s best fresh, but you can freeze it before baking. Thaw overnight, then bake.
Q4: How do I store leftovers?
A4: Keep them in an airtight container in the fridge for up to 3 days.
Q5: What’s the best way to reheat?
A5: Reheat in the oven at 350°F (175°C) until warmed through.
Q6: Can I make this without cream?
A6: You can use whole milk, but it won’t be as rich and creamy.
Q7: How can I make it lighter?
A7: Swap some of the cream for broth or a mix of milk and Greek yogurt.
Q8: Can I add vegetables?
A8: Yes! Thinly sliced onions or spinach work well between layers.
Q9: Can I make this gluten-free?
A9: It’s naturally gluten-free! Just ensure your cheese and seasonings are GF-certified.
Q10: Why is my gratin watery?
A10: Make sure to use starchy potatoes like Russets, and avoid too much liquid.
Final Thoughts
This Parmesan Gruyere Potato Gratin is a showstopper—decadently cheesy, perfectly creamy, and crispy on top. Whether for a holiday table or a cozy night in, it’s guaranteed to impress. So grab your potatoes, cheese, and a baking dish, and let’s make magic happen in the kitchen!
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Parmesan Gruyere Potato Gratin
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: FRENCH
- Diet: Vegetarian
Description
This crispy, cheesy potato gratin is the ultimate comfort food side dish. Featuring thinly sliced Yukon Gold potatoes baked in a garlic-infused cream and topped with Gruyere and Parmesan cheese, it’s golden, crispy, and absolutely irresistible. Perfect for holiday dinners, special occasions, or a cozy meal at home.
Ingredients
- 1 1/2 cups heavy cream
- 2 tsp kosher salt
- 3 cloves garlic, minced
- 1 tbsp butter
- 1 small shallot, diced
- 5 medium Yukon Gold or White potatoes
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp fresh thyme
Instructions
-
Preheat the Oven:
- Set oven to 325°F (163°C).
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Infuse the Cream:
- In a small saucepan, combine heavy cream, salt, and garlic.
- Simmer over low heat for 5 minutes to allow the garlic to infuse the cream.
- Remove from heat and set aside.
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Prepare the Potatoes:
- Using a mandoline slicer, thinly slice the potatoes to ⅛-inch thickness.
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Sauté the Shallots:
- In a 12-inch cast iron pan, melt butter over low heat.
- Add shallots and sauté until caramelized, about 5 minutes.
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Layer the Potatoes:
- Arrange sliced potatoes in a spiral pattern over the caramelized shallots in the pan.
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Add the Cream:
- Pour the infused cream mixture evenly over the potatoes.
-
Bake the Gratin:
- Cover the pan tightly with aluminum foil.
- Bake for 1 hour and 15 minutes.
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Broil the Cheese:
- Remove the pan from the oven and increase temperature to broil.
- Uncover the potatoes and top with Gruyere and Parmesan cheese.
- Sprinkle with fresh thyme.
-
Finish Under the Broiler:
- Return the pan to the oven and broil for 5 minutes, or until the cheese is crispy and bubbling.
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Serve and Store:
- Remove from the oven and serve warm.
- Store leftovers in the refrigerator and reheat the next day.
Notes
- Yukon Gold potatoes work best for a creamy texture, but Russet potatoes can be used for a more structured gratin.
- For an extra crispy top, broil for an additional 2 minutes, but watch closely to prevent burning.
- Pairs beautifully with roast chicken, steak, or a holiday feast!
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg