Parmesan & Gruyère Potato Gratin
This classic Potato Gratin is layered with thinly sliced potatoes, a rich garlic-infused cream, and the perfect blend of Parmesan and Gruyère cheeses. Baked until golden and bubbling, it’s a decadent side dish ideal for holidays, dinner parties, or cozy family meals. With just a few humble ingredients, you’ll achieve layers of flavor and comfort that melt in every bite.
Equipment
- 9×13-inch baking dish (glass or ceramic preferred)
- Mandoline slicer or sharp knife
- Mixing bowls
- Cheese grater
- Small saucepan
- Whisk
- Aluminum foil or baking lid
Ingredients
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and sliced thin (⅛ inch)
- 1½ cups heavy cream (or half-and-half for lighter version)
- 1 garlic clove, minced
- ¼ tsp ground nutmeg (optional but recommended)
- 1½ tsp salt, divided
- ½ tsp black pepper, divided
- 1½ cups grated Gruyère cheese
- ¾ cup grated Parmesan cheese
- 1 tbsp unsalted butter, for greasing the baking dish
Instructions
- Preheat Oven to 350°F (175°C). Grease a 9x13 baking dish with butter.
- Slice Potatoes using a mandoline or very sharp knife. Keep them dry—do not rinse to preserve starch.
- Infuse Cream: In a saucepan over medium-low heat, combine heavy cream, garlic, nutmeg, salt (1 tsp), and pepper (¼ tsp). Warm gently for 5–10 minutes without boiling. Set aside.
- Layer the Dish: Arrange a layer of potatoes in the baking dish, slightly overlapping. Sprinkle with a portion of both cheeses, salt, and pepper. Repeat until all ingredients are used, finishing with a thick cheese layer on top.
- Pour Cream: Slowly pour the infused cream over the entire dish. Lightly tap the dish to settle and distribute the cream.
- Cover & Bake: Cover with foil and bake for 40 minutes. Remove foil and continue baking for another 15–20 minutes, or until golden and bubbly on top.
- Rest: Let the gratin sit for 10–15 minutes before slicing and serving.
Notes
- Potato choice: Yukon Golds offer creaminess with structure; Russets are fluffier.
- Cheese tip: Use freshly grated cheese for better melting—avoid pre-shredded.
- Make-ahead: Assemble a day ahead and bake before serving. Or bake, cool, and reheat gently.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Cover with foil and reheat in a 325°F oven until warmed through.
- Variations: Add sautéed mushrooms, caramelized onions, or herbs like thyme or rosemary for flavor twists.