If you’ve been searching for the ultimate comfort food that combines creamy, cheesy indulgence with a satisfyingly crispy top, look no further than this Crispy Parmesan and Gruyère Potato Gratin Recipe. This dish is a luscious layering of tender Yukon Gold potatoes soaking up a rich, garlicky cream infused with fragrant thyme, all crowned with a bubbling golden crust of Gruyère and Parmesan. Whether you’re cooking for a cozy family dinner or want to impress guests with a classic French-inspired treat, this potato gratin brings warmth and elegance to any table with every bite.
Ingredients You’ll Need
These ingredients are refreshingly simple yet pack a big punch in flavor and texture. Each one plays a crucial role, from the velvety cream that blankets the potatoes to the aromatic thyme balancing richness with an herbal note.
- Yukon Gold potatoes: Thinly sliced for even cooking and buttery flavor that holds shape beautifully.
- Heavy cream: Adds luscious richness, creating creamy layers that melt in your mouth.
- Whole milk: Lightens the cream slightly to keep the gratin perfectly smooth.
- Garlic cloves: Minced to infuse warmth and savory depth without overpowering.
- Salt: Essential to elevate the natural sweetness of the potatoes.
- Black pepper: Adds a subtle spice, balancing the creaminess with a bit of kick.
- Fresh thyme leaves: Brings a fresh, bright note that cuts through the richness wonderfully.
- Gruyère cheese: Known for its nutty, slightly sweet flavor, this cheese melts beautifully for a gooey, luscious topping and filling.
- Parmesan cheese: Delivers sharp, salty complexity and ensures a crispy, golden crust.
- Unsalted butter: Dotted on top to encourage browning and add a rich finish.
- Extra Parmesan for topping: Optional but highly recommended for that perfect, crunchy cheese layer.
How to Make Crispy Parmesan and Gruyère Potato Gratin Recipe
Step 1: Prepare Your Baking Dish and Cream Mixture
Start by preheating your oven to 375°F (190°C) and generously greasing a 9×13-inch baking dish. This simple step prevents sticking and helps achieve that perfect golden crust all around. Next, gently heat the cream and milk in a saucepan over medium heat, stirring in the minced garlic, salt, pepper, and thyme. Warm it through until it’s fragrant and melded beautifully, then remove from heat. This infused cream sets the stage for rich, aromatic layers.
Step 2: Layer the Potatoes and Cheese
Now comes the fun part: creating the layers! Arrange half of your thinly sliced Yukon Gold potatoes in the baking dish, overlapping slightly to ensure each slice cooks evenly. Pour half of the warm cream mixture over these spuds. Then sprinkle evenly with half the Gruyère and Parmesan cheeses, offering a luscious cheesy layer. Repeat the process with the remaining potatoes, cream, and cheeses. This layering technique guarantees that every mouthful bursts with creamy, cheesy goodness.
Step 3: Add the Finishing Touches and Bake
Dot the top of your gratin with small pieces of unsalted butter and sprinkle extra Parmesan on top for that irresistible golden crust. Cover the dish tightly with foil to lock in moisture and bake for 40 minutes. This steaming stage ensures the potatoes soften perfectly. Afterward, remove the foil and bake uncovered for an additional 20 to 25 minutes until the top turns beautifully golden and crispy. The contrast between the tender inside and crunchy outside is what makes this Crispy Parmesan and Gruyère Potato Gratin Recipe truly spectacular.
Step 4: Cool and Serve
Once out of the oven, allow your gratin to rest for about 10 minutes. This cooling time helps the layers set and makes serving much easier without losing that dreamy creamy texture. Prepare yourself for the best cheesy, crispy potato experience!
How to Serve Crispy Parmesan and Gruyère Potato Gratin Recipe
Garnishes
Fresh herbs like thyme or chives sprinkled on top immediately brighten the dish and add a lovely pop of color. For an extra touch of indulgence, try a light drizzle of melted butter or a sprinkle of flaky sea salt to enhance the crispy, cheesy crust that everyone loves.
Side Dishes
This potato gratin shines as a side alongside roasted meats, especially flavorful roast chicken or a juicy steak. For a vegetarian meal, pair it with sautéed greens or a crisp mixed salad to balance the richness with some fresh, crunchy contrast.
Creative Ways to Present
Elevate your presentation by serving individual gratin portions in ramekins for an elegant touch. You can also add thin layers of sautéed mushrooms or caramelized onions between the potatoes for a delicious twist. Mixing in some fresh herbs into the cheese can offer a subtly surprising flavor boost that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Wrap leftover gratin tightly with foil or airtight containers and refrigerate for up to 3 days. The flavors often deepen overnight, making leftovers just as tasty as the first serving.
Freezing
This gratin freezes beautifully. After baking and cooling, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to retain the creamy texture and crispy top.
Reheating
For best results, reheat leftovers in the oven at 350°F (175°C) until warmed through and the top is crisp again — usually about 20–25 minutes. Avoid microwaving if you want to keep that signature crispy crust intact.
FAQs
Can I use a different type of potato for this recipe?
Yukon Gold potatoes are preferred for their creamy texture and buttery flavor, but you can use other waxy potatoes like red potatoes. Avoid starchy varieties like Russets as they tend to become mushy in gratins.
Is it necessary to soak the potatoes before layering?
Soaking is not required here since the thin slices cook gently in the cream mixture, which prevents them from sticking and turning mushy while infusing loads of flavor.
Can I substitute Gruyère with another cheese?
Gruyère melts beautifully and adds a nutty flavor that’s quintessential for this gratin. However, Emmental or Comté make great substitutes if you can’t find Gruyère.
What’s the secret to getting the top extra crispy?
Using a mix of Parmesan for sharpness and Gruyère for meltability, along with a final sprinkle of extra Parmesan and small butter dots, creates a golden, crunchy topping that’s signature to this Crispy Parmesan and Gruyère Potato Gratin Recipe.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on dairy for the creamy texture and flavor. You might try plant-based cream and cheese alternatives, but the texture and flavor will differ substantially from the original.
Final Thoughts
Once you try this Crispy Parmesan and Gruyère Potato Gratin Recipe, it’s guaranteed to become your go-to comfort side dish for holidays, dinners, or anytime you need a little extra coziness on your plate. The harmonious blend of creamy, cheesy layers with that irresistible crunchy top creates a rich and satisfying experience you’ll find yourself making again and again. Trust me, your family and guests will be asking for seconds before you even finish serving it!
Print
Crispy Parmesan and Gruyère Potato Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Crispy Parmesan and Gruyère Potato Gratin is a luxurious and comforting French side dish featuring thinly sliced Yukon Gold potatoes baked in a creamy mixture of heavy cream, milk, garlic, and fresh thyme. Layered with nutty Gruyère and sharp Parmesan cheeses, and topped with butter and extra Parmesan, this gratin offers a golden, crispy crust and tender, flavorful potatoes inside. Perfect for special occasions or elevating a weeknight meal, it combines rich dairy flavors with tender potatoes for a decadent yet classic side.
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, thinly sliced
Cream Mixture
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Cheese & Toppings
- 1 cup grated Gruyère cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, cut into small pieces
- Extra Parmesan cheese for topping (optional)
Instructions
- Prepare the Oven and Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and prepare it for layering.
- Heat Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and thyme leaves. Warm the mixture gently until just heated through, but not boiling. Remove from heat to maintain flavor and prevent curdling.
- Layer Potatoes and Cream: Arrange half of the thinly sliced Yukon Gold potatoes in an overlapping layer in the prepared baking dish. Pour half of the warmed cream mixture evenly over the potatoes. Sprinkle half of the grated Gruyère and Parmesan cheeses on top.
- Repeat Layers: Layer the remaining sliced potatoes over the cheese, pour over the remaining cream mixture, and finish by sprinkling the rest of the Gruyère and Parmesan cheeses evenly across the top.
- Add Butter and Extra Cheese: Dot the surface with the small pieces of unsalted butter and optionally sprinkle more Parmesan cheese for extra crispness and flavor.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This allows the potatoes to cook through and the flavors to meld.
- Bake Uncovered for Crisping: Remove the foil and continue baking uncovered for an additional 20 to 25 minutes, or until the top is golden brown, crispy, and the potatoes are tender when pierced with a fork.
- Rest Before Serving: Allow the gratin to cool for 10 minutes once out of the oven. This resting time helps it to set and makes for easier slicing and serving.
Notes
- For extra flavor, rub the inside of the baking dish with a cut garlic clove before layering the potatoes.
- Using a mandoline slicer ensures evenly thin potato slices, which helps the gratin cook evenly and look professional.
