Crispy Parmesan and Gruyere Potato Gratin Recipe

by

Crispy Parmesan & Gruyère Potato Gratin

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 1 hour – 1 hour 10 min
Total Time: ~1 hour 30 min
Difficulty: Moderate
Dish Type: Side dish, casserole
Best for: Holidays, dinners, fancy comfort food

📝 Ingredients

🥔 Base:

  • 2.5 lbs (1.1 kg) Yukon gold or russet potatoes
    (peeled or unpeeled, thinly sliced 1/8 inch thick)

  • 1 medium yellow onion, thinly sliced (optional)

  • 2 cloves garlic, minced

  • 1 tbsp butter (to grease baking dish)

🧄 Cream Mixture:

  • 1 ½ cups heavy cream

  • 1 cup whole milk

  • 1/4 tsp nutmeg

  • Salt & pepper to taste

🧀 Cheese Layers:

  • 1 ½ cups Gruyère cheese, shredded

  • 1/2 cup Parmesan cheese, finely grated (for topping)

  • Optional: 1/4 cup Pecorino Romano or sharp white cheddar for added punch

🧈 Topping:

  • 1 tbsp butter, diced or melted

  • 1/2 cup breadcrumbs or crushed Ritz crackers (optional but crispy)

🔪 Instructions

1. Preheat & Prep

  • Preheat oven to 375°F (190°C).

  • Grease a 9×13″ or medium-sized baking dish with butter.

2. Prepare Cream Mixture

  • In a saucepan, heat cream, milk, garlic, nutmeg, salt & pepper over medium heat until warm (do not boil).

  • Remove from heat and let cool slightly.

3. Layer the Gratin

  1. Layer 1/3 of the sliced potatoes into the baking dish.

  2. Top with a few onion slices (if using), 1/3 of the Gruyère, and a ladle of the cream mixture.

  3. Repeat layers until all potatoes and Gruyère are used, ending with a final layer of potatoes and cream.

4. Top It Off

  • Sprinkle Parmesan and breadcrumbs (if using) evenly on top.

  • Dot with butter for extra browning.

5. Bake

  • Cover loosely with foil and bake for 40 minutes.

  • Remove foil and bake uncovered for 20–30 minutes, or until golden brown and bubbly on top.

  • If desired, broil for 2–3 minutes at the end for extra crispness (watch closely!).

6. Rest & Serve

  • Let sit for 10–15 minutes before serving so it sets.

  • Garnish with chopped chives or parsley for color (optional).

🍽️ Serving Ideas

  • Roast chicken, beef, or ham

  • Green salad or sautéed greens

  • As a vegetarian main with a side of crusty bread

❓ Q&A – Potato Gratin Troubleshooting & Tips

Q1: Do I have to use both Gruyere and Parmesan?
A: No, but the combo gives depth and crispiness. Gruyere melts creamy and nutty; Parmesan crisps the top. You can substitute with sharp cheddar, Comet, or Fontina.

Q2: My potatoes are still hard — what went wrong?
A: Slices may be too thick, or the oven temperature too low. Make sure your potatoes are sliced 1/8″ thick or less, and bake at least 60 minutes total. You can also parboil the potatoes in the cream mixture for 5 minutes before layering.

Q3: Can I make this ahead?
A: Yes! Assemble and refrigerate (uncooked) for up to 24 hours. Let it come to room temp 30 minutes before baking. Alternatively, bake fully, cool, and reheat covered at 350°F for 20–25 minutes.

Q4: Can I make this gluten-free?
A: Yes — skip breadcrumbs or use gluten-free ones. The base is naturally gluten-free if you skip flour-based roux.

Q5: How do I store and reheat leftovers?
A: Store in the fridge, tightly covered, for up to 4 days. Reheat individual portions in the oven, toaster oven, or air fryer at 375°F until warm and crispy.

Q6: Can I use a mandoliner to slice potatoes?
A: Absolutely — it’s the easiest way to get even 1/8” slices, which is key for uniform cooking.

Q7: Can I add other flavors?
A: Yes! Try:

  • Bacon or pancetta bits between layers

  • A touch of thyme or rosemary

  • A layer of caramelized onions or leeks

  • Swap some cream for white wine or broth for lighter flavor.

Leave a Comment