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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

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://mettehelbak.com/crispy-parmesan-and-gruyere-potato-gratin-recipe/