If you’re searching for pure comfort in a baking dish, look no further than this Crispy Parmesan and Gruyere Potato Gratin. Imagine thin slices of golden potatoes layered with a duo of nutty Gruyere and sharp Parmesan, then baked in rich cream until irresistibly crispy on top and luxuriously creamy beneath. This French-inspired classic transforms humble potatoes into something truly celebration-worthy—and it’ll steal the spotlight at any table, from weeknight dinners to grand holiday feasts.
Ingredients You’ll Need
The beauty of this dish is how just a handful of simple, top-quality ingredients fuse together for deep flavor and ultra-satisfying texture. Each component brings something special to the table, so gather your favorites for the best results!
- Yukon Gold potatoes: Their natural creaminess and buttery flavor make them the ultimate gratin potato—slice them as thinly and evenly as you can!
- Heavy cream: Adds luscious richness and helps bake everything together for that signature melt-in-your-mouth consistency.
- Garlic: Two minced cloves infuse every layer with subtle warmth and umami.
- Salt: Enhances the flavors of both the potatoes and the cheeses, so don’t skimp.
- Black pepper: Just a touch gives the dish depth and gentle heat.
- Nutmeg: A classic French touch—only a pinch, but it brightens the cream and cheese beautifully.
- Gruyere cheese: Melts like a dream and delivers that signature nutty, savory flavor you crave in an authentic gratin.
- Parmesan cheese: The secret to a truly crispy, golden top and a tangy bite throughout.
- Butter: Used to generously grease your baking dish so every slice releases easily and has extra flavor.
- Fresh thyme (optional): A sprinkle adds delightful color and herby aroma—perfect for finishing.
How to Make Crispy Parmesan and Gruyere Potato Gratin
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F—it’s the sweet spot for getting those potatoes tender all the way through and achieving that coveted crispy top. Generously grease a 9×9-inch baking dish (or a similar size) with butter. Not only does this prevent sticking, but the butter also adds another layer of flavor to every bite!
Step 2: Warm the Cream Mixture
Take a small saucepan and combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Set it over medium heat, stirring occasionally until the mixture is just steaming. You don’t want to boil it; simply warming lets the flavors mingle and makes pouring easier for even soaking throughout your Crispy Parmesan and Gruyere Potato Gratin.
Step 3: Layer the Potatoes and Cheeses
Arrange half of your thinly sliced Yukon Gold potatoes in the greased baking dish, overlapping them slightly like delicious shingles. Sprinkle over half the Gruyere and Parmesan. These layers create that gooey interior and crispy crust we all love. Pour half the warm cream mixture on top, making sure it trickles into all the nooks and crannies.
Step 4: Repeat the Layers
Repeat the layering with the remaining potatoes, followed by the rest of the Gruyere and Parmesan cheeses. Finish with the remaining cream mixture, making sure no potato is left uncovered—this is how you get every slice ultra-creamy and flavorful!
Step 5: Bake Covered, Then Uncover for Crispiness
Cover the dish tightly with foil and pop it in the oven for 40 minutes. This first stage ensures the potatoes cook through gently. After that, remove the foil and bake for another 20–25 minutes. Watch closely—the cheese will melt and bubble, then turn beautifully golden and crispy on top. For extra crunch, broil the gratin for 2–3 minutes at the end, but keep a close eye so it doesn’t burn.
Step 6: Rest and Garnish
Let your Crispy Parmesan and Gruyere Potato Gratin rest for 10 minutes after baking. This gives it time to set, making every slice picture-perfect. Just before serving, sprinkle fresh thyme over the top if you like. The vibrant green makes your gratin as stunning as it is delicious!
How to Serve Crispy Parmesan and Gruyere Potato Gratin
Garnishes
Fresh thyme is a classic finishing touch for potato gratin. Its subtle earthiness highlights the flavors of the cheeses and brightens up the rich cream. If you’re feeling festive, a few grinds of extra black pepper or finely snipped chives add both color and a lovely aromatic kick.
Side Dishes
This indulgent gratin is incredibly versatile. It pairs beautifully with roasted meats—think holiday ham, classic roast chicken, or beef tenderloin. If you want something lighter, serve it alongside a crisp green salad tossed in vinaigrette to cut the richness and refresh the palate.
Creative Ways to Present
For a show-stopping holiday spread, bake your Crispy Parmesan and Gruyere Potato Gratin in individual ramekins for personal portions, or use a cast iron skillet for a rustic twist. You can even cut the rested gratin into neat squares and stack them for a stunning plated side—bonus points for a little extra thyme or microgreens on top!
Make Ahead and Storage
Storing Leftovers
Cover any leftover gratin tightly with foil or transfer it to an airtight container. Stored in the refrigerator, it stays fresh, creamy, and delicious for up to three days. The flavors deepen as it sits, making day-two potato gratin an extra-special treat!
Freezing
If you have more than you can finish, Crispy Parmesan and Gruyere Potato Gratin freezes well. Allow it to cool completely, then wrap the gratin or individual portions tightly before freezing—either in an airtight dish or double-wrapped in plastic and foil. It’ll keep for up to two months.
Reheating
To bring your gratin back to life, reheat it in a 350°F oven, covered, until warmed through (about 20 minutes). For that original crispiness, uncover and broil for a minute or two at the end. Single servings can be reheated in the microwave, but oven reheating is best for texture.
FAQs
Can I use a different type Side Dish
Yukon Golds are ideal for this recipe because of their blend of waxy and creamy texture, but you can also use Russets in a pinch. They’ll give a lighter, fluffier result; just be aware that waxier varieties, like red potatoes, won’t give that signature melt-in-your-mouth feel.
Is it possible to make this dish gluten-free?
Yes, this recipe for Crispy Parmesan and Gruyere Potato Gratin is naturally gluten-free—no flour or breadcrumbs required! Just check your cheese packaging if you’re especially sensitive, as additives can vary.
Can I assemble the gratin ahead of time?
Absolutely! You can build your gratin up to a day in advance and refrigerate it, tightly covered. When ready to bake, let it come to room temperature for 30 minutes before putting it in the oven to ensure even cooking. This makes it a fantastic make-ahead holiday side.
What’s the best way to slice the potatoes?
For even cooking and the best texture, slice your potatoes as thinly and uniformly as possible—about 1/8 inch is perfect. A mandoline slicer makes this task quick and easy, but a sharp knife and patience work just as well.
Can I swap out the cheeses?
Crispy Parmesan and Gruyere Potato Gratin really shines with its namesake cheeses, but feel free to experiment! Comté, Emmental, or even sharp white cheddar can stand in for Gruyere, while Grana Padano can replace Parmesan. The key is to choose cheeses that melt well and have bold flavor.
Final Thoughts
If you’re looking to make a lasting impression at any gathering—or just brighten up a quiet Sunday supper—give this Crispy Parmesan and Gruyere Potato Gratin a try. The combination of golden crispiness on top and comforting creaminess beneath is guaranteed to win over every guest at your table. Gather your ingredients, follow a few simple steps, and savor every cheesy, satisfying bite!
Print
Crispy Parmesan and Gruyere Potato Gratin Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten Free
Description
Indulge in the rich and comforting flavors of this Crispy Parmesan and Gruyere Potato Gratin. Layers of thinly sliced Yukon Gold potatoes are bathed in a luxurious cream sauce, sprinkled with a blend of cheeses, and baked to golden perfection. A perfect side dish for any special occasion or holiday feast.
Ingredients
Potato Gratin:
- 2 pounds Yukon Gold potatoes (thinly sliced)
- 1 1/2 cups heavy cream
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
Additional:
- 1 tablespoon butter (for greasing)
- 1 tablespoon chopped fresh thyme (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×9-inch or similar baking dish with butter.
- Prepare the cream mixture: In a saucepan over medium heat, combine the heavy cream, garlic, salt, pepper, and nutmeg. Heat until just steaming, then remove from heat.
- Layer the potatoes: Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping. Sprinkle with half of the Gruyere and Parmesan. Pour half of the cream mixture over the top.
- Repeat the layers: Repeat with the remaining potatoes, cheeses, and cream. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20–25 minutes, or until golden and crispy.
- Rest and garnish: Let rest 10 minutes before serving. Garnish with fresh thyme if desired.
Notes
- For extra crispiness, broil the top for 2–3 minutes at the end.
- This dish pairs beautifully with roasted meats or a crisp green salad.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 2g
- Sodium: 340mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg
