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Crispy Parmesan and Gruyère Potato Gratin

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Crispy Parmesan and Gruyère potato gratin is rich, creamy, and utterly irresistible. Layers of thinly sliced potatoes soak up garlicky cream and melt together beneath a bubbling cheesy crust.

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)

Instructions

  1. Preheat oven to 375 °F (190 °C). Butter a large baking dish.
  2. In a saucepan over low heat, warm the heavy cream with garlic, butter, and herbs until fragrant; remove from heat.
  3. Arrange one layer of potato slices in the baking dish, overlapping slightly. Pour a portion of the cream mixture over the layer, then sprinkle some Parmesan and Gruyère.
  4. Repeat layering potatoes, cream, and cheeses until all are used, finishing with a generous cheese topping.
  5. Cover dish with foil and bake for 40 minutes.
  6. Remove foil and bake an additional 20 minutes until golden, bubbly, and slightly crisp on top.
  7. Let stand for 10 minutes before serving to set and slice cleanly.

Notes

  • Use Yukon Gold potatoes for a creamy texture or Russets for softer, melt‑in‑your‑mouth slices.
  • You can add caramelized onions between the layers for extra flavor.
  • For a lighter version, replace part of the cream with milk or half‑and‑half.
  • Cheese variations like Fontina or Comté can substitute for Gruyère.
  • Leftovers keep well in the fridge for up to 4 days; reheat covered at 350 °F (175 °C) for about 15 minutes.

Nutrition

Find it online: https://recipesbyliza.com/crispy-parmesan-and-gruyere-potato-gratin/