Description
Crispy Parmesan and Gruyere Potato Gratin is a decadent and savory side dish that combines the creamy richness of potatoes with the sharp, nutty flavors of Parmesan and Gruyere cheeses. Baked to perfection with a golden, crispy top and tender layers underneath, this gratin is a true comfort food classic. With each bite, you get the perfect balance of creamy, cheesy goodness and crispy edges that make this dish a showstopper at any meal. Whether you’re preparing a holiday feast or just want to elevate a weeknight dinner, this gratin will be a crowd-pleaser.
Ingredients
Scale
- 2 pounds russet potatoes (about 4 large potatoes)
- 1 cup heavy cream
- 1 cup whole milk
- 1 garlic clove, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup grated Gruyere cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Ingredient Highlights
- Russet Potatoes: These starchy potatoes are perfect for gratins as they hold their shape well when baked, providing a creamy, smooth texture.
- Gruyere Cheese: Gruyere is known for its nutty, slightly sweet flavor that melts beautifully, adding richness to the gratin.
- Parmesan Cheese: Parmesan adds a sharp, savory note to the gratin, and when combined with Gruyere, it creates a golden, crispy crust.
- Heavy Cream and Milk: This combination creates the creamy base for the gratin, ensuring a velvety texture throughout.
Instructions
Prepare the Gratin:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish or gratin dish with softened butter to prevent sticking.
- Prepare the Potatoes: Peel the russet potatoes and slice them into thin, even rounds (about ⅛-inch thick). You can use a mandolin slicer to ensure uniform thickness.
- Make the Cream Mixture: In a medium saucepan, combine the heavy cream, milk, minced garlic, thyme, salt, and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally. Once it’s simmering, remove it from the heat and set aside.
- Layer the Potatoes: Arrange a layer of potato slices at the bottom of the prepared baking dish. Overlap the slices slightly to create a uniform layer. Pour about ¼ of the cream mixture over the potatoes and sprinkle with ¼ of the Gruyere and Parmesan cheeses.
- Continue Layering: Repeat the layering process, alternating between potatoes, cream mixture, and cheeses, until all the ingredients are used. Finish with a final layer of cheese on top for an extra crispy crust.
- Drizzle with Olive Oil: Drizzle the olive oil evenly over the top layer of cheese to help it crisp up during baking.
Bake the Gratin:
- Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Cool and Garnish: Once the gratin is done, remove it from the oven and let it cool for a few minutes. Garnish with fresh parsley for a pop of color before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20g
- Carbohydrates: 40g
- Protein: 10g