Name: Crispy Parmesan and Gruyère Potato Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French / Comfort Food
Ingredients: 2½ lbs Russet or Yukon Gold potatoes, peeled and thinly sliced (~1/8‑inch thick); 2 cups heavy cream; 2 cloves garlic, minced; 3 tbsp unsalted butter; 1½ cups grated Gruyère cheese; 1 cup grated Parmesan cheese; Salt, to taste; Black pepper, to taste; Fresh thyme or rosemary (optional)

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Crispy Parmesan and Gruyère potato gratin is one of my favorite comfort dishes to make when I want something creamy, golden, and utterly irresistible. I love how the layers of thinly sliced potatoes soak up the rich, garlicky cream and melt together beneath a bubbling, cheesy crust. It’s indulgent, elegant, and perfect for holidays, dinner parties, or a cozy weekend meal.

Why You’ll Love This Recipe

I love this recipe because it feels both luxurious and simple. The combination of Parmesan and Gruyère adds a deep, nutty flavor that balances perfectly with the soft, tender potatoes. The top turns golden and crisp while the inside stays rich and creamy. It’s a dish that looks impressive but is actually easy to prepare — and it pairs beautifully with roasted meats or even just a green salad. Crispy Parmesan and Gruyère Potato Gratin

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon Gold potatoes, thinly sliced
Heavy cream
Garlic, minced
Unsalted butter
Gruyère cheese, grated
Parmesan cheese, grated
Salt
Black pepper
Fresh thyme or rosemary (optional)

Directions

I start by preheating my oven to 375°F (190°C) and buttering a large baking dish.
I peel and slice the potatoes evenly, about 1/8 inch thick, using a mandoline for consistent layers.
In a saucepan, I warm the cream, garlic, salt, pepper, and herbs over low heat until fragrant, then remove it from the heat.
I spread a layer of potato slices in the baking dish, overlapping slightly, and pour a little of the cream mixture over them.
I sprinkle a blend of Parmesan and Gruyère over the top.
I repeat the layers until I’ve used all the potatoes, finishing with a generous amount of cheese on top.
I cover the dish with foil and bake for 40 minutes, then uncover and bake another 20 minutes until golden and bubbling.
I let it rest for 10 minutes before serving — it sets beautifully and slices perfectly.

Servings and Timing

This recipe serves about 6 people. The prep time takes around 20 minutes, and baking takes about 1 hour.

Variations

Sometimes I add caramelized onions between the layers for extra flavor. I’ve also swapped part of the cream for milk or half-and-half for a lighter version. If I want a more rustic touch, I leave the potato skins on. For an elegant twist, I mix in a handful of shredded Fontina or Comté with the Gruyère.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and bake at 350°F (175°C) for about 15 minutes, or until hot. It also reheats well in the microwave for quick portions. I’ve frozen this before — it holds up nicely when thawed overnight and reheated in the oven. Crispy Parmesan and Gruyère Potato Gratin

FAQs

What’s the best type of potato for gratin?

I prefer Yukon Golds because they hold their shape and become creamy without falling apart, but Russets work wonderfully too for a softer texture.

Can I make it ahead of time?

Yes, I often assemble it a few hours before baking and refrigerate it. I just let it sit at room temperature for 20 minutes before putting it in the oven.

Can I use a different cheese?

Absolutely. I sometimes use Swiss, cheddar, or Fontina — just make sure it melts well. The Gruyère adds that signature nutty depth, though.

How do I keep the top from burning?

I cover it loosely with foil for the first half of baking, then uncover to let it crisp up perfectly.

What can I serve with potato gratin?

I love serving it with roast chicken, beef tenderloin, or even baked salmon. A crisp green salad or steamed vegetables balance the richness beautifully.

Conclusion

Crispy Parmesan and Gruyère potato gratin is the ultimate comfort food — rich, cheesy, and deeply satisfying. I love how each layer melts together under that golden crust, creating a dish that feels both rustic and refined. Whether I serve it for a special dinner or a quiet night in, it’s always a hit — creamy, crisp, and absolutely irresistible.