Crispy Parmesan and Gruyere Potato Gratin

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Creamy on the inside, irresistibly crispy on top, this Crispy Parmesan and Gruyere Potato Gratin is a celebration of texture and flavor. Layers of thinly sliced potatoes are bathed in a luscious garlic-infused cream, topped with a generous amount of nutty Gruyere and salty Parmesan, then baked until golden and bubbly.

Whether you’re serving it as a comforting side dish at a holiday feast or as the centerpiece of a cozy family dinner, this potato gratin will steal the show. It pairs beautifully with roasted meats, fresh greens, or even stands strong on its own with a crisp salad and a glass of white wine.

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What Kind of Potatoes Should I Use?

The key to a perfect gratin is using potatoes that hold their shape and soak up flavor. Yukon Golds are ideal—they’re naturally creamy and slice beautifully thin. Russets are another good choice if you prefer a fluffier interior.

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Ingredients for the Crispy Parmesan and Gruyere Potato Gratin

• 2 pounds Yukon Gold potatoes, thinly sliced
• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg (optional)
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, for greasing the baking dish

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How To Make the Crispy Parmesan and Gruyere Potato Gratin

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter to prevent sticking and add a layer of rich flavor.

Step 2: Infuse the Cream

In a saucepan, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Heat gently over medium heat just until it begins to simmer. Stir occasionally and then remove from heat.

Step 3: Slice the Potatoes

Using a mandoline or a sharp knife, slice the potatoes into thin, even rounds—about 1/8 inch thick. This ensures uniform cooking and texture.

Step 4: Layer the Gratin

Arrange half the sliced potatoes in overlapping layers in the prepared dish. Pour half the infused cream mixture evenly over the top, then sprinkle with half the Gruyere and Parmesan. Repeat with the remaining potatoes, cream, and cheeses.

Step 5: Bake to Perfection

Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden and crispy, and the potatoes are tender when pierced with a knife.

Step 6: Rest and Serve

Let the gratin rest for 10 minutes before serving. This helps the layers set and makes slicing easier.

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Serving and Storing the Crispy Parmesan and Gruyere Potato Gratin

Serve this potato gratin hot, straight from the oven, while the top is still bubbling and golden. It makes a luxurious companion to roasted chicken, beef tenderloin, or even grilled vegetables. Add a crisp green salad for balance, and you’ve got a perfect meal.

To store leftovers, let the gratin cool completely before covering the dish tightly with foil or transferring to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F to retain the crispy topping.

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Frequently Asked Questions

Can I make this dish ahead of time?

Yes! Assemble the gratin a day in advance and store it in the refrigerator. When ready to serve, bake it as directed, adding an extra 10-15 minutes to compensate for the chill.

Can I use milk instead of cream?

Whole milk can be used for a lighter version, but the gratin won’t be as rich or silky. A mix of milk and half-and-half is a good compromise.

What can I substitute for Gruyere?

Fontina, Emmental, or sharp white cheddar work well if Gruyere isn’t available. Just choose a cheese that melts smoothly and adds flavor.

Can I freeze this gratin?

Freezing is not recommended, as the cream may separate and the texture of the potatoes can become grainy.

How thin should the potato slices be?

Aim for about 1/8 inch thick. This thickness allows the potatoes to cook evenly and absorb the cream without turning mushy.

How do I get the crispiest topping?

Make sure to uncover the dish for the last half of baking. You can also broil it for the final 2-3 minutes, keeping a close eye to avoid burning.

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Want More Potato Side Dish Ideas?

If you can’t get enough of potato-based comfort food, these recipes are guaranteed to keep your cravings satisfied:

• Funeral Potatoes for a creamy, cheesy, crowd-pleasing casserole.
• Oven Roasted Root Vegetables if you’re craving crispy edges and earthy flavor.
• Cheesy Ranch Oven Roasted Potatoes for a zesty twist with minimal ingredients.
• Mexican Potatoes when you want a spicy kick.
• Best Scalloped Potatoes for that creamy-on-the-inside, golden-on-top experience.

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And if you give this Crispy Parmesan and Gruyere Potato Gratin a try, I’d love to hear about it! Did you layer in some caramelized onions or try a new cheese blend? Snap a photo and share it in the comments.

Looking for more daily cooking inspiration? Visit my Pinterest board at Nina Dishes where I post new recipes regularly.

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