Golden, bubbly, and richly cheesy, Crispy Parmesan and Gruyere Potato Gratin is the ultimate comfort food. This dish transforms humble potatoes into a luxurious side that’s creamy on the inside with a perfectly crisp, golden crust. Whether it’s for a cozy weeknight dinner or a holiday feast, this gratin adds indulgent flair to any meal.

The layered slices of tender Yukon gold potatoes are bathed in a creamy garlic-infused sauce and generously sprinkled with a blend of nutty Gruyere and salty Parmesan. The result? A bubbling, golden casserole that’s irresistibly creamy underneath and beautifully crisp on top. Each bite offers richness, depth, and texture you’ll crave again and again.

Preparation Phase & Tools to Use

To achieve the perfect Crispy Parmesan and Gruyere Potato Gratin, having the right tools is just as important as the ingredients:

Mandoline slicer – Essential for evenly thin potato slices, ensuring consistent cooking and a uniform texture.
Oven-safe skillet or baking dish – Crucial for achieving that bubbling crisp top; cast iron or ceramic dishes distribute heat beautifully.
Microplane or cheese grater – Helps finely shred Parmesan and Gruyere for even melting and distribution.

Whisk and saucepan – Needed for creating the smooth, infused cream base that coats the potatoes.
Sharp knife & cutting board – Basic tools for prepping garlic and trimming potatoes.

Investing in these will make preparation smoother and guarantee a gratin that’s both creamy and crispy in all the right ways.

Ingredients for the Crispy Parmesan and Gruyere Potato Gratin

Yukon Gold Potatoes – These are buttery and hold their shape well while baking, offering the ideal texture for a layered gratin.
Heavy Cream – Creates a luscious, rich base that binds the potatoes together while adding moisture and body.
Fresh Garlic – Infuses the cream with bold flavor, making every bite aromatic and savory.

Gruyere Cheese – Melts beautifully and brings a nutty, slightly sweet flavor that enhances the potatoes.
Parmesan Cheese – Adds a salty, umami-rich finish and helps form that irresistible golden crust.
Salt and Pepper – Balances and enhances the flavors of the cream and cheese.

Fresh Thyme (optional) – Offers a fragrant, herbal note that pairs beautifully with the cheeses and cream.

How To Make the Crispy Parmesan and Gruyere Potato Gratin

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Butter a cast iron skillet or ceramic baking dish to prevent sticking and enhance browning.

Step 2: Slice the Potatoes

Using a mandoline or sharp knife, slice the potatoes into 1/8-inch thick rounds. Uniform thickness ensures even cooking and layering.

Step 3: Infuse the Cream

In a saucepan, heat the heavy cream with minced garlic over medium heat until just steaming. Stir gently and do not boil. Remove from heat.

Step 4: Assemble the Layers

Arrange a layer of potatoes at the bottom of the dish. Pour a bit of infused cream over them, then sprinkle with both cheeses. Repeat the process, finishing with a thick layer of cheese on top.

Step 5: Bake to Golden Perfection

Cover loosely with foil and bake for 40 minutes. Remove the foil and bake another 20-25 minutes, or until the top is golden and bubbling, and a knife slides easily through the layers.

Step 6: Cool and Garnish

Let the gratin sit for 10-15 minutes before serving. Garnish with fresh thyme leaves for a flavorful finish.

How to Serve and Store Crispy Parmesan and Gruyere Potato Gratin

Crispy Parmesan and Gruyere Potato Gratin is best served warm, straight from the oven after it’s had time to rest for about 10 minutes. This allows the creamy layers to set slightly, making serving easier and neater. It pairs beautifully with roasted meats, holiday ham, or a simple green salad for balance. A drizzle of extra cream or a sprinkle of fresh thyme right before serving elevates both the presentation and flavor.

To store leftovers, let the gratin cool completely. Transfer to an airtight container or cover the baking dish tightly with foil. Refrigerate for up to 4 days. To reheat, bake at 350°F until warmed through, or microwave individual portions. You can also freeze the gratin in individual servings—just wrap them well and reheat directly from frozen.

Frequently Asked Questions

What’s the best potato to use for gratin?

Yukon Gold is ideal because of its buttery texture and ability to hold its shape. Russets can be used for a softer result, but they may break apart more easily.

Can I make this dish ahead of time?

Yes! You can assemble the gratin up to a day in advance. Cover and refrigerate it unbaked, then bring to room temperature before baking as directed.

Is it okay to use milk instead of cream?

You can substitute whole milk, but the gratin will be less rich and creamy. If you do, consider adding a bit of butter or a touch of flour to help thicken the sauce.

Can I add other cheeses?

Absolutely. Fontina, white cheddar, or even mozzarella can be added for variety, but Gruyere and Parmesan remain the stars for their flavor and melt quality.

How do I make the top extra crispy?

Use a broiler for the last 2-3 minutes of baking, but watch it closely to avoid burning. A final sprinkle of Parmesan helps boost that golden finish.

What’s the best way to slice potatoes evenly?

A mandoline slicer is your best bet for consistent, thin slices that cook evenly and stack beautifully.

Want More Potato Side Dish Ideas?

If this Crispy Parmesan and Gruyere Potato Gratin made your dinner table feel extra special, check out these other cozy and creative sides from Life With Olivia:

Cheesy Ranch Potatoes for a zesty, crowd-pleasing spin.
Scalloped Corn Casserole when you want something creamy and slightly sweet.

Soft and Fluffy Homemade Naan Bread to soak up all the saucy goodness.
Chicken and Stuffing Casserole if you’re in the mood for a full comforting meal.
Baked Crab Legs in Butter Sauce for an indulgent main course pairing.

Save This Recipe for Later

📌 Save this recipe to your Pinterest side dish board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out! Did you add onions, or maybe a hint of nutmeg? Did you sneak in a different cheese?

I love hearing how others make these recipes their own. Share your twists, tips, or questions—let’s help each other cook with flavor and fun.

Crispy Parmesan and Gruyere Potato Gratin

Author: Olivia McKenney
Total Time: 1 hour 25 minutes
Yield: 6 servings

Diet: Vegetarian

Print Recipe

Description

Crispy Parmesan and Gruyere Potato Gratin is the ultimate comfort side dish—creamy, garlicky layers of Yukon gold potatoes baked under a blanket of Gruyere and Parmesan until golden and bubbling. It’s perfect for holidays, special dinners, or cozy nights in.

Ingredients

2½ pounds Yukon Gold potatoes, thinly sliced

2 cups heavy cream

3 cloves garlic, minced

1½ cups Gruyere cheese, shredded

1 cup Parmesan cheese, finely grated

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh thyme leaves (optional)

Instructions

1. Preheat oven to 375°F (190°C) and butter a baking dish or cast iron skillet.

2. Slice the potatoes into 1/8-inch thick rounds using a mandoline or sharp knife.

3. In a saucepan, heat heavy cream with minced garlic until steaming, not boiling. Remove from heat.

4. Layer potatoes in the dish, pouring a bit of the cream and sprinkling cheese between each layer. Repeat until used up, finishing with extra cheese on top.

5. Cover with foil and bake for 40 minutes. Remove foil and bake another 20–25 minutes until golden, bubbly, and tender.

6. Let sit for 10–15 minutes before serving. Garnish with fresh thyme if desired.