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
Scale
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.
