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Crispy Parmesan and Gruyere Potato Gratin Recipe
Ash Tyrrell

Crispy Parmesan and Gruyere Potato Gratin Recipe

When I first made this Crispy Parmesan and Gruyere Potato Gratin Recipe, I couldn’t stop sneaking bites straight from the dish. The rich, creamy layers of potato, paired with the nutty Gruyere and sharp Parmesan, felt like a warm hug on a plate.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Russet potatoes: Their starchy texture is key for the creamy consistency. Slice them thin for perfect layers.
  • Parmesan cheese 1 cup, grated: Adds a salty, tangy flavor that complements the Gruyere beautifully.
  • Gruyere cheese 1 ½ cups, grated: Its nutty richness takes this dish to the next level. Avoid pre-shredded cheese; grate fresh for best results!
  • Heavy cream 1 ½ cups: The lush base that binds and cooks the potatoes to perfection.
  • Unsalted butter 2 tablespoons, cubed: Helps achieve that golden, crispy top layer.
  • Garlic 2 cloves, minced: Infuses the cream with a warm, subtle kick.
  • Salt 1 teaspoon and black pepper (½ teaspoon): Enhance and balance all the flavors.
  • Fresh thyme 1 tablespoon, chopped: For fresh, herby notes that finish the gratin beautifully.

Method
 

  1. Kick things off by preheating your oven to 375°F (190°C). While the oven warms up, peel your russet potatoes and slice them thinly. A mandoline slicer works wonders here for even slices that cook consistently.
  2. Generously butter your baking dish. Then, begin layering the potato slices. Sprinkle a mixture of Parmesan and Gruyere over each layer, adding a bit of minced garlic, salt, and pepper before repeating. Keep layering until you’ve used up your ingredients, ensuring an even distribution for that perfect cheesy bite every time.
  3. Gently heat heavy cream with minced garlic in a small saucepan until fragrant, about two minutes. This infuses the cream with delicious garlicky goodness. Pour the warm mixture evenly over your layered potatoes, ensuring it soaks through every corner.
  4. Dot the top layer with small cubes of butter for a crisp golden finish. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes to achieve that crispy, golden crust. The aroma will be irresistible by this point!
  5. Once baked, allow the gratin to rest for 5–10 minutes before serving. This helps the layers set and ensures easy, mess-free servings. Sprinkle fresh thyme on top for a vibrant, herby touch.

Notes

  • Use fresh, starchy potatoes like russets for the perfect creamy base.
  • Don’t rush the layering process. Even layers are crucial for a well-cooked, balanced gratin.
  • Always freshly grate your cheese. Pre-packaged options contain anti-caking agents that compromise meltiness.
  • Rest the dish before serving so the layers hold together when scooped.