Crispy Parmesan and Gruyere Potato Gratin

Why You’ll Love This Recipe

Crispy Parmesan and Gruyere Potato Gratin is a luxurious, comforting side dish that elevates the humble potato with a crispy, cheesy crust and a creamy, indulgent interior. The combination of Parmesan and Gruyere gives this gratin a rich, savory flavor that’s sure to impress at any meal. It’s perfect for holiday gatherings, family dinners, or when you just want to treat yourself to something extra special.

ingredients

this Recipe

• 2 lbs russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup whole milk
• 1 ½ cups Gruyere cheese, grated
• 1 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 2 tbsp unsalted butter
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing)

directions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a medium saucepan, combine the heavy cream, milk, garlic, thyme, salt, and pepper. Heat over medium until warm, but not boiling.
3. Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping each slice.
4. Pour half of the warm cream mixture over the potatoes, then sprinkle with half of the Gruyere and Parmesan cheeses.
5. Repeat with another layer of potatoes, cream mixture, and cheeses.
6. Dot the top with small pieces of butter.
7. Cover the dish with aluminum foil and bake for 40 minutes.
8. Remove the foil and continue baking for an additional 20-30 minutes, until the potatoes are tender and the top is golden and crispy.
9. Let it rest for 10 minutes before serving.

Servings and timing

This recipe serves 6-8 people.
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Add cooked bacon bits or pancetta between the layers for a smoky flavor.
• Include a layer of sautéed onions or leeks for added depth.
• For a bit of spice, sprinkle in some red pepper flakes or a dash of cayenne pepper.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual servings for 2-3 minutes.

FAQs

Can I use other cheeses?

Yes, you can substitute Gruyere with Swiss cheese or Fontina for a similar melt. Cheddar can also work for a sharper flavor.

Can I prepare this ahead of time?

Yes, you can assemble the gratin a day before and refrigerate it. Just bake it when you’re ready to serve.

Can I use other types of potatoes?

Russet potatoes are best for this dish due to their starchy nature, but Yukon Gold potatoes will work as well.

Why is my gratin too watery?

Ensure the cream mixture is well-seasoned and thickened. If it’s too thin, you can cook it a bit longer before pouring over the potatoes.

Is this dish gluten-free?

Yes, this gratin is naturally gluten-free, as it doesn’t contain flour or breadcrumbs.

Conclusion

Crispy Parmesan and Gruyere Potato Gratin is a decadent, cheesy side dish that will steal the show at your next meal. With a rich, creamy interior and a beautifully crisped top, it’s a perfect balance of textures and flavors. Whether it’s for a special occasion or a cozy dinner, this gratin will become a favorite in your recipe collection.

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