Description
This Crispy Parmesan and Gruyere Potato Gratin is a decadent and comforting side dish featuring thinly sliced Yukon Gold or Russet potatoes baked in a rich creamy sauce flavored with garlic and thyme. Topped with melted Gruyere and Parmesan cheeses and optionally finished with a crispy breadcrumb crust, this gratin delivers a perfect balance of creamy, cheesy, and golden textures, making it ideal for gatherings or holiday meals.
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, for garnish)
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 and ensure easy cleanup.
- Prepare the Potato Layers: Peel the potatoes and slice them thinly—about 1/8 inch thick—using a sharp knife or mandolin slicer for uniform layers. Set the slices aside.
- Make the Creamy Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and thyme, cooking for about 1 minute until fragrant. Pour in the heavy cream and milk, stirring well to combine. Season with salt and black pepper, then bring the mixture to a gentle simmer. Let it cook for 2-3 minutes to meld the flavors before removing from heat.
- Layer the Potatoes: Begin by arranging a layer of potato slices evenly in the bottom of the prepared baking dish, slightly overlapping each slice. Continue layering until all the potatoes are used, forming even layers.
- Add the Cheese and Cream: Pour the creamy sauce evenly over the potato layers, making sure it seeps through the layers. Sprinkle the grated Gruyere and Parmesan cheese evenly over the top. If you prefer an extra crispy crust, sprinkle the breadcrumbs evenly over the cheese.
- Bake the Gratin: Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and crispy and the potatoes are tender when pierced with a fork.
- Serve: Allow the gratin to rest for about 10 minutes before serving. Garnish with freshly chopped parsley if desired, then slice and serve warm.
Notes
- Use a mandolin slicer for even potato slices to ensure uniform cooking.
- For a richer flavor, you can substitute half-and-half for the milk or add a bit of nutmeg to the cream sauce.
- The breadcrumbs are optional but add a nice crunchy texture to the top layer.
- Allowing the gratin to rest before serving helps it set and makes slicing easier.
- To make this dish gluten-free, omit the breadcrumbs or use gluten-free breadcrumbs.
