Crispy Parmesan and Gruyere Potato Gratin
This Crispy Parmesan and Gruyere Potato Gratin features creamy layers of russet potatoes, nutty Gruyere, and tangy Parmesan, topped with a golden, crunchy crust. Perfect for holidays, potlucks, or cozy dinners, this dish is simple to make yet impressive.
Ingredients
- 4 russet potatoes peeled and thinly sliced
- 1 cup Parmesan cheese grated
- 1 ½ cups Gruyere cheese grated
- 1 ½ cups heavy cream
- 2 tbsp unsalted butter cubed
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh thyme chopped
Instructions
- Preheat oven to 375°F (190°C). Butter the baking dish.
- Layer potato slices, sprinkling Parmesan and Gruyere cheese, minced garlic, salt, and pepper between layers.
- Heat heavy cream and garlic in a saucepan for 2 minutes, then pour over the layered potatoes.
- Dot with butter and cover with foil. Bake for 40 minutes, then uncover and bake for another 20 minutes to achieve a golden crust.
- Let rest for 5–10 minutes before serving. Garnish with fresh thyme.
Notes
- Use fresh, starchy russet potatoes for the best creamy texture.
- Freshly grate the cheese for the smoothest melt.
- This gratin can be made ahead and refrigerated for up to 24 hours before baking.