Easy Crispy Parmesan and Gruyere Potato Gratin Recipe | Cheesy Holiday Side Dish
Golden, cheesy, and irresistibly crispy — this Parmesan and Gruyere Potato Gratin is the ultimate comfort side dish. Thinly sliced potatoes layered with cream, garlic, Parmesan, and Gruyere cheese, baked until bubbly and golden brown. Perfect for holidays, dinner parties, or cozy family meals.
Equipment
- Mandoline slicer or sharp knife
- Saucepan (for cream mixture)
- Mixing spoon
- 9x13-inch baking dish
- Aluminum foil
Ingredients
- 3 lbs Yukon Gold or Russet potatoes, thinly sliced
- 2 cups heavy cream
- 2 garlic cloves, minced
- ½ tsp nutmeg
- 1 tsp fresh thyme leaves
- Salt & black pepper to taste
- 1 ½ cups Gruyere cheese, freshly grated
- 1 cup Parmesan cheese, freshly grated
- Optional add‑ins: caramelized onions, leeks, pancetta, or bacon
Instructions
- Preheat oven to 375°F (190°C). Butter a 9x13‑inch baking dish.
- Slice potatoes thinly and evenly using a mandoline or sharp knife.
- In a saucepan, warm cream with garlic, nutmeg, thyme, salt, and pepper.
- Layer potatoes in the baking dish. Spoon cream mixture over each layer, then sprinkle with Gruyere and Parmesan.
- Repeat until all potatoes and cream are used, finishing with a cheese topping.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake an additional 20–25 minutes until golden and bubbling.
- Broil for 2–3 minutes for extra crispiness.
- Rest for 10 minutes before serving to allow layers to set.
Notes
- Make‑ahead: Assemble gratin and refrigerate overnight; bake before serving.
- Storage: Refrigerate leftovers for up to 3 days.
- Reheating: Warm at 325°F covered with foil; avoid microwaving to preserve texture.
- Common mistakes: Cutting potatoes too thick, using pre‑shredded cheese, or skipping rest time.
- Variations: Add caramelized onions for sweetness, smoked Gruyere for depth, or pancetta for richness.
- Pairings: Serve with roasted chicken, beef tenderloin, or fish; balance with a crisp salad.