Name: Crispy Parmesan and Gruyere Potato Gratin Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 2 pounds Yukon Gold or russet potatoes (peeled and thinly sliced); 1 ½ cups heavy cream; 2 garlic cloves (minced); 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon ground nutmeg; 1 cup grated Gruyere cheese; ½ cup grated Parmesan cheese; 1 tablespoon unsalted butter (for greasing); fresh thyme or parsley for garnish (optional)

Jump to Recipe·Print Recipe

If you’re hoping to serve up pure comfort and a bit of French-inspired magic at your next meal, you’ll absolutely fall in love with this Crispy Parmesan and Gruyere Potato Gratin. This dish transforms humble potatoes into a show-stopping side layered with nutty Gruyere and sharply savory Parmesan, all nestled into a golden, bubbling cream. Whether you’re gathering loved ones for a holiday feast or just want to jazz up a weeknight dinner, this is one recipe that’s equal parts delicious and impressive. Get ready to make everyone swoon with every forkful!

Crispy Parmesan and Gruyere Potato Gratin Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crispy Parmesan and Gruyere Potato Gratin lies in its simplicity: every ingredient plays a critical role in creating layers of flavor and texture. With just a handful of pantry staples and some luxurious cheeses, you’ll have a decadent dish that tastes far more sophisticated than the effort required.

Yukon Gold or Russet Potatoes: These varieties bake up tender yet hold their shape, providing that classic creamy center every gratin needs.
Heavy Cream: Adds luscious richness and helps meld all the flavors while delivering that signature melt-in-your-mouth texture.
Garlic: Minced fresh garlic infuses the entire gratin with subtle, aromatic depth that ties the dish together beautifully.
Salt: Essential for coaxing out the flavors of both the potatoes and the cheeses—don’t skip or skimp!
Black Pepper: Just the right amount of pepper brings a gentle warmth and balance to the creamy base.
Ground Nutmeg: A dash adds just the right touch of warmth and complexity, enhancing the cheese and cream without overpowering.
Gruyere Cheese: This Swiss cheese melts superbly and brings a nutty, slightly sweet flavor that’s downright irresistible in gratin.
Parmesan Cheese: Lends depth, saltiness, and (most importantly!) that craveable crispy, golden crust on top.
Unsalted Butter: Greasing the dish keeps those edges from sticking and adds a subtle layer of flavor.
Fresh Thyme or Parsley (optional): Sprinkling some fresh herbs on top brightens up the final dish and makes it pop!

How to Make Crispy Parmesan and Gruyere Potato Gratin

Step 1: Prep the Baking Dish and Oven

Start things off by turning your oven to 375°F, letting it preheat while you prepare the other ingredients. Grab a 9×9-inch baking dish (or any similar size you have on hand), and generously grease it with that tablespoon of butter. This small step isn’t just about preventing sticking—it delivers a subtle buttery note to the outer layers of your Crispy Parmesan and Gruyere Potato Gratin.

Step 2: Make the Creamy Mixture

In a medium saucepan over medium heat, combine your heavy cream, minced garlic, salt, pepper, and a hint of nutmeg. Warm the mixture gently, just until fragrant—don’t let it boil! This step allows the flavors to infuse, ensuring every potato slice in your gratin is perfectly seasoned and aromatic.

Step 3: Layer the Potatoes and Cheeses

Grab your peeled, thinly sliced potatoes (a mandoline is your best friend here for evenness). Arrange half of the slices in the dish, slightly overlapping for a beautifully textured look. Pour over half of your cream mixture, then lovingly tuck in half the Gruyere and Parmesan. Repeat with another layer of potatoes, the rest of the cream, and the remaining cheese, ensuring full coverage for that famous crispy top.

Step 4: Bake Covered for Creaminess

Cover the baking dish with foil—this traps in moisture and allows the potatoes to become tender and soak up all that seasoned cream. Bake for 40 minutes. This gentle start is key to ensuring your Crispy Parmesan and Gruyere Potato Gratin has the silkiest texture at its core.

Step 5: Bake Uncovered for Crispiness

Remove the foil and continue baking for another 20 to 25 minutes. Watch as the top transforms into a bubbling, golden masterpiece. If you crave a truly extra-crunchy top (who doesn’t?), broil for an additional 2 to 3 minutes at the end—but don’t take your eyes off it! Rest the gratin for 10 minutes before slicing; this allows the layers to settle and makes serving a breeze.

How to Serve Crispy Parmesan and Gruyere Potato Gratin

Garnishes

Right before serving, a sprinkle of fresh thyme or a shower of parsley enlivens the gratin with a flash of green and a burst of herbal aroma. For special occasions, a dusting of extra Parmesan or a quick drizzle of truffle oil turns the dish into an event on your table.

Side Dishes

This rich, cheesy classic loves a bright, crunchy salad—think arugula with lemon vinaigrette—or a platter of simply roasted vegetables to cut through the decadence. For special gatherings, pair Crispy Parmesan and Gruyere Potato Gratin with roast chicken, seared steak, or a festive vegetarian main.

Creative Ways to Present

Try assembling the gratin in individual ramekins for a personal touch at dinner parties, or use a round ovenproof skillet for rustic charm. Arrange potato slices in a spiral for a stunning visual, or top with edible flowers and fine herbs for a true showstopper.

Make Ahead and Storage

Storing Leftovers

Let leftover Crispy Parmesan and Gruyere Potato Gratin cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It’ll keep in the fridge for up to three days and truly tastes dreamy the next day.

Freezing

If you’d like to freeze a batch ahead, bake as directed, cool thoroughly, and wrap tightly with foil and plastic wrap. It can be frozen for up to one month; just thaw overnight in the fridge before reheating for best results.

Reheating

To rekindle that irresistible crispiness, reheat gently in a 350°F oven, covered loosely with foil for around 20 minutes, then uncover for the last few minutes. Individual portions can be microwaved, but the oven preserves that melt-in-your-mouth texture and golden top.

FAQs

Can I use other cheeses instead of Gruyere?

Absolutely! While Gruyere lends that classic nutty flavor, you can swap in Emmental, Swiss, or even a sharp white cheddar for different twists on your Crispy Parmesan and Gruyere Potato Gratin.

How thin should I slice the potatoes?

Aim for 1/8-inch slices—using a mandoline will help you get consistent, thin pieces for even cooking and perfect texture throughout the dish.

Can I prep the gratin in advance?

Yes! You can assemble the gratin up to a day ahead and refrigerate it before baking. Let it sit at room temperature while the oven preheats, then bake as directed for effortless entertaining.

Is it okay to leave the skin on the potatoes?

If you’re using Yukon Golds, their tender skins can add rustic charm. Russets are best peeled for a smoother dish, but feel free to adjust if you prefer a bit of extra texture and fiber.

What makes the top extra crispy?

The combination of Parmesan cheese and an uncovered, final burst in the oven (or quick broil) is the secret to the iconic crisp, golden crust on your Crispy Parmesan and Gruyere Potato Gratin.

Final Thoughts

I hope you’re as excited as I am to bring this Crispy Parmesan and Gruyere Potato Gratin to your family table. Trust me, it’s a dish that stuns with its flavor and wins hearts every single time. Don’t be surprised if this becomes your go-to for holidays, celebrations, and cozy dinners—enjoy every gloriously cheesy, golden bite!

Crispy Parmesan and Gruyere Potato Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich, creamy goodness of Crispy Parmesan and Gruyere Potato Gratin. Layers of thinly sliced potatoes bathed in a luxurious blend of heavy cream, garlic, and a duo of cheeses, baked to golden perfection. This side dish is a showstopper for any occasion.

Ingredients

Scale

Potato Gratin:

2 pounds Yukon Gold or russet potatoes (peeled and thinly sliced)
1 ½ cups heavy cream
2 garlic cloves (minced)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
1 cup grated Gruyere cheese
½ cup grated Parmesan cheese
1 tablespoon unsalted butter (for greasing)
fresh thyme or parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat oven to 375°F and grease a 9×9-inch baking dish with butter.
Mix Cream Mixture: Heat cream, garlic, salt, pepper, and nutmeg until warm; remove from heat.
Layer Potatoes: Arrange half of potatoes in dish, pour half of cream mixture, sprinkle half of cheeses. Repeat.
Bake: Cover with foil, bake for 40 minutes. Uncover, bake for 20–25 minutes until golden and bubbly.
Rest and Garnish: Let rest for 10 minutes, garnish with thyme or parsley.