If you’re searching for a soul-satisfying comfort dish that combines creamy, cheesy goodness with a golden, crunchy topping, look no further than this Crispy Parmesan and Gruyere Potato Gratin Recipe. The luscious layers of tender potatoes soaked in a rich blend of cream and infused with fragrant garlic and thyme create a harmony of flavors that’s utterly irresistible. Topped with a crispy golden crust marrying nutty Parmesan and smooth Gruyere cheeses, this gratin is the perfect side or even a main attraction for any meal gathering or holiday feast.

Crispy Parmesan and Gruyere Potato Gratin Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is delightfully straightforward, yet each one plays a crucial role in building the gratin’s signature flavor, texture, and color. From the creamy dairy to the aromatic herbs and the star players—potatoes and cheese—every item contributes something special.

3 lbs Yukon Gold or Russet potatoes: These provide a creamy texture inside with the ability to hold their shape when baked.
1 cup heavy cream: Adds luscious richness and silkiness throughout the dish.
1 1/2 cups whole milk: Lightens the cream just enough for a perfectly smooth sauce.
2 tablespoons unsalted butter: For starting the sauce and boosting the flavor.
2 garlic cloves, minced: Infuses the cream with a subtle aromatic warmth.
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme): Offers an earthy, herbaceous note that balances the richness.
1/2 teaspoon salt: Essential for enhancing all other flavors.
1/4 teaspoon black pepper: Adds a gentle kick for depth.
1 cup grated Gruyere cheese: Melts beautifully, bringing nutty and slightly sweet undertones.
1 cup grated Parmesan cheese: Contributes sharpness and helps create that coveted crispy crust.
1/2 cup breadcrumbs (optional): Adds an extra crispy topping if you want that little crunch sensation.
1 tablespoon fresh parsley (optional): Provides a fresh, green garnish to brighten up the final presentation.

How to Make Crispy Parmesan and Gruyere Potato Gratin Recipe

Step 1: Preheat the Oven and Prepare Your Dish

Start by heating your oven to 375°F (190°C). This temperature will cook the potatoes slowly and evenly, ensuring they become tender without drying out. Grease a 9×13-inch baking dish with butter or a light spray of cooking oil so your gratin doesn’t stick and the edges crisp beautifully.

Step 2: Slice the Potatoes Thinly

Using a sharp knife or a mandolin, peel and slice your potatoes into thin rounds about 1/8-inch thick. Thin slices are key here—they cook uniformly and absorb the creamy sauce perfectly, creating those delicate layers that make this dish so special.

Step 3: Create the Creamy Sauce

In a saucepan over medium heat, melt the butter, then add minced garlic and thyme. Let it cook for just about a minute until fragrantly aromatic but not browned. Next, pour in the heavy cream and whole milk, stir well, and season with salt and black pepper. Bring this silky mixture to a gentle simmer and then remove from heat—this luscious sauce will soak into the potatoes, elevating every bite.

Step 4: Layer the Potatoes Carefully

Now comes the fun part: assembling the gratin. Lay down a foundation of potato slices in the prepared baking dish, slightly overlapping them to cover the base evenly. Continue layering until all the potato slices are stacked neatly—this layering is what builds the dish’s beautiful structure and texture.

Step 5: Pour the Sauce and Add Cheese

Slowly pour the creamy sauce over the layered potatoes, making sure it seeps into every nook and cranny. Then sprinkle the grated Gruyere and Parmesan cheeses evenly on top. If you prefer a crown of extra crunch, add the breadcrumbs last—they toast up during baking to give you that irresistible golden, crispy finish.

Step 6: Bake Until Golden and Tender

Cover your dish with a sheet of aluminum foil to trap moisture while it bakes, letting the potatoes cook through gently for 45 minutes. Then remove the foil and bake uncovered for another 15 to 20 minutes until the surface is a gorgeous golden brown and crispy, and the potatoes are tender when pierced with a fork.

Step 7: Rest and Garnish Before Serving

Allow your Crispy Parmesan and Gruyere Potato Gratin Recipe to rest for about 10 minutes after baking—this helps the dish set for easier serving. Garnish with freshly chopped parsley if you like a hint of herbal brightness to complement the rich, cheesy flavors.

How to Serve Crispy Parmesan and Gruyere Potato Gratin Recipe

Garnishes

Fresh parsley is the classic choice for garnishing this gratin, adding a pop of green and a fresh note that cuts through the creamy richness. For a twist, try a sprinkle of chives or crispy fried shallots for added texture and color.

Side Dishes

This potato gratin is a star side dish that pairs beautifully with roasted meats like chicken, beef, or pork. It also pairs wonderfully with a crisp green salad or steamed vegetables to balance out its decadence. Consider serving alongside roasted Brussels sprouts or a tart cranberry relish for contrasting flavors.

Creative Ways to Present

For a fun presentation, you can portion the gratin into individual ramekins before baking—perfect for dinner parties. Another idea is to add a layer of caramelized onions or sautéed mushrooms between the potato layers for an extra flavor boost, making your Crispy Parmesan and Gruyere Potato Gratin Recipe even more impressive.

Make Ahead and Storage

Storing Leftovers

You can easily store leftover gratin in an airtight container in the refrigerator for up to 3 days. To keep the topping crispy, you might want to add a fresh sprinkle of cheese and breadcrumbs before reheating.

Freezing

This dish freezes well and makes a fantastic make-ahead option. Cool it completely, then cover tightly with foil and place in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat your Crispy Parmesan and Gruyere Potato Gratin Recipe in the oven at 350°F (175°C) for about 20 minutes until warmed through and the cheese is bubbly again. Avoid microwaving if you want to preserve the crispy topping texture.

FAQs

Can I use different types of potatoes for this gratin?

Absolutely! Yukon Gold or Russet potatoes are preferred for their texture and flavor, but you can experiment with red potatoes or even fingerlings. Just keep the slices thin to ensure even cooking.

Is it necessary to use both Parmesan and Gruyere cheese?

While each cheese offers a unique flavor—Gruyere for meltiness and nuttiness, Parmesan for sharpness and crispiness—you can use just one type if needed. However, the combination makes the gratin truly exceptional.

Can this recipe be made dairy-free or vegan?

You could try substituting dairy with plant-based creams and cheeses, but the classic creamy texture and crispy topping might be hard to replicate perfectly. For best results, stick with the original ingredients or look for specialized vegan gratin recipes.

Should I peel the potatoes before slicing?

Peeling is recommended for a smoother texture and classic appearance. However, leaving the skins on adds extra fiber and a rustic touch if you don’t mind a bit more texture.

How do I get the topping extra crispy?

The trick is a layer of breadcrumbs combined with Parmesan cheese sprinkled on top and baking uncovered for the last 15–20 minutes. Make sure to avoid covering the dish during this time to let the topping brown beautifully.

Final Thoughts

This Crispy Parmesan and Gruyere Potato Gratin Recipe is a true showstopper that’s both comforting and elegantly simple. Its melty layers and crispy golden crust make it a dish you’ll want to return to time and time again. I encourage you to try this recipe and share the joy of a warm, cheesy, and perfectly crispy potato gratin with your loved ones. It’s guaranteed to become one of your favorites just like it is mine!

Crispy Parmesan and Gruyere Potato Gratin Recipe

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3.8 from 69 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x

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Description

This Crispy Parmesan and Gruyere Potato Gratin is a rich and comforting side dish featuring layers of thinly sliced Yukon Gold or Russet potatoes baked in a creamy garlic-thyme sauce and topped with a golden, crispy blend of Gruyere, Parmesan, and optional breadcrumbs. Perfectly tender on the inside with a crunchy, cheesy crust, this gratin adds a decadent touch to any meal.

Ingredients

Scale

Potatoes

3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced

Creamy Sauce

1 cup heavy cream
1 1/2 cups whole milk
2 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon salt
1/4 teaspoon black pepper

Cheese & Topping

1 cup grated Gruyere cheese
1 cup grated Parmesan cheese
1/2 cup breadcrumbs (optional, for extra crispy topping)

Garnish

1 tablespoon fresh parsley (optional)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
Prepare the Potato Layers: Peel the potatoes and slice them thinly to about 1/8-inch thickness using a sharp knife or mandolin slicer. Set the slices aside for assembling.
Make the Creamy Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and thyme, cooking for about 1 minute until aromatic. Pour in the heavy cream and whole milk, stirring well to combine. Season the mixture with salt and black pepper, then bring it to a gentle simmer. Let it cook for 2-3 minutes before removing from heat.
Layer the Potatoes: Arrange a layer of the sliced potatoes evenly in the bottom of the prepared baking dish, overlapping slices slightly. Continue layering all the potato slices evenly.
Add the Cheese and Cream: Pour the creamy sauce evenly over the layered potatoes, making sure it seeps into all the spaces. Sprinkle the grated Gruyere and Parmesan cheese uniformly over the top. For an extra crispy topping, optionally sprinkle breadcrumbs over the cheese.
Bake the Gratin: Cover the dish tightly with aluminum foil and bake for 45 minutes. After that, remove the foil and bake uncovered for an additional 15-20 minutes until the cheese topping is golden brown, crispy, and the potatoes are tender when pierced with a fork.
Serve: Allow the gratin to rest for about 10 minutes after baking to set. Garnish with freshly chopped parsley if desired, then serve warm as a delicious side dish.

Notes

Use a mandolin for evenly thin slices to ensure uniform cooking.
Breadcrumbs are optional but add a lovely crunchy texture to the topping.
You can substitute thyme with rosemary or sage for a different flavor profile.
Allowing the gratin to rest before serving helps the layers set for easier slicing.
This dish reheats well and can be made a day ahead for convenience.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: French