Description
Ready to turn simple potatoes into a dish that earns applause? This Crispy Parmesan and Gruyere Potato Gratin is the ultimate comfort food with a gourmet edge. Thinly sliced potatoes soak in garlic-infused cream and are baked under layers of melty Gruyere and crisp Parmesan until golden perfection. This crowd-pleaser is perfect for holiday spreads, easy dinner sides, or those moments when only something rich and cheesy will do. It’s one of the most versatile and impressive food ideas you’ll want on repeat—whether you’re planning a cozy night in or need a winning easy dinner option. From breakfast ideas to a decadent dinner side, this easy recipe has you covered.
Ingredients
2 pounds Yukon Gold or Russet potatoes
2 cups heavy cream
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
1 cup grated Parmesan cheese
1 1/2 cups shredded Gruyere cheese
2 tablespoons butter, for greasing
Instructions
1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. Slice potatoes thinly (about 1/8-inch thick) using a mandoline or sharp knife.
3. In a saucepan, warm the heavy cream with garlic, salt, pepper, and thyme. Do not boil. Remove thyme sprigs before using.
4. Layer potatoes in the dish. Pour some cream over each layer and sprinkle with Parmesan and Gruyere. Repeat layers.
5. Top with remaining cheese. Cover with foil and bake for 40 minutes.
6. Remove foil and bake another 20 minutes until golden and bubbly.
7. Let sit for 10 minutes before serving to set.
Notes
Use a mandoline for perfectly even slices to ensure even cooking.
Let the gratin rest after baking to help it set and slice cleanly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 410mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 95mg
Keywords: potato side dish, cheesy gratin, holiday side, easy recipe