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.
Notes
Use a mandoline for evenly thin slices—this ensures even cooking.
Let the gratin rest after baking so the layers set and serving is neater.
For extra crispiness, broil the top for 2–3 minutes at the end—but watch closely!
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 portion (1/6 of dish)
- Calories: 420
- Sugar: 2g
- Sodium: 390mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg
Keywords: potato gratin, cheesy potatoes, gratin dauphinois