Crispy Parmesan and Gruyere Potato Gratin

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Golden, bubbly, and irresistibly cheesy—this Crispy Parmesan and Gruyere Potato Gratin is what cozy food dreams are made of. It’s a rich side dish layered with paper-thin potatoes, smothered in cream, and crowned with a golden, crispy crust of aged cheese. Whether you’re planning a holiday table or just want to level up your Sunday roast, this dish never fails to wow.

The best part? It’s elegant enough for dinner parties but made with simple, humble ingredients. Thinly sliced Yukon Gold potatoes are the creamy star here, while the Parmesan and Gruyere bring a savory bite and nutty depth that perfectly balances the richness. Add a little garlic and thyme, and you have a showstopper that steals the spotlight from the main course.

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What Kind of Potatoes Work Best for This Gratin?

For this gratin, Yukon Gold potatoes are ideal. They hold their shape beautifully after baking and have a naturally buttery flavor that complements the creamy base. Russets can work too, but they tend to be starchier and may break apart more easily when sliced very thin. Avoid waxy potatoes like red potatoes—they won’t give you that melt-in-your-mouth texture.

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Ingredients for the Crispy Parmesan and Gruyere Potato Gratin

Yukon Gold Potatoes: The foundation of the dish. Their buttery texture and flavor are perfect for soaking up the cream and melting tenderly.

Heavy Cream: For that luscious, velvety finish that binds the layers of potato and cheese together.

Gruyere Cheese: Nutty and melty, Gruyere gives the gratin its classic, gooey interior and beautifully crisp top.

Parmesan Cheese: Adds that sharp, salty depth that cuts through the richness of the cream.

Garlic: One clove finely minced or rubbed into the baking dish—adds a subtle warmth and flavor base.

Fresh Thyme: Sprinkled between the layers, thyme adds an earthy note that balances the richness.

Salt and Pepper: Essential for seasoning each layer—don’t skimp here.

Unsalted Butter: Just a few pats on top help with browning and boost the richness of the crust.

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How To Make the Crispy Parmesan and Gruyere Potato Gratin

Step 1: Prep the Baking Dish

Preheat your oven to 375°F (190°C). Rub a clove of garlic around the inside of your baking dish, then lightly butter it. This helps infuse subtle flavor and prevents sticking.

Step 2: Slice the Potatoes

Using a mandoline or sharp knife, slice your Yukon Gold potatoes into 1/8-inch thin rounds. Uniform slices cook evenly and create beautiful layers.

Step 3: Start the First Layer

Layer half of the potatoes into the dish, slightly overlapping each slice. Season with salt, pepper, a bit of minced thyme, and half of the garlic. Sprinkle evenly with half the Parmesan and Gruyere.

Step 4: Repeat and Pour the Cream

Repeat the layers with the remaining potatoes, seasonings, and cheeses. Pour the heavy cream slowly over the top until it nestles down into the layers.

Step 5: Top with Butter and Bake

Dot the top with unsalted butter and an extra sprinkle of Parmesan for a golden crust. Cover with foil and bake for 30 minutes. Remove foil and continue baking for another 20-25 minutes, or until the top is deeply golden and bubbly.

Step 6: Rest and Serve

Let the gratin rest for 10-15 minutes before serving. This helps the layers set and makes slicing easier.

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How to Serve and Store Your Potato Gratin

This dish is best served hot from the oven with a sprinkling of fresh thyme or chives. It pairs beautifully with roasted meats, holiday ham, or a fresh green salad.

To store leftovers, let the gratin cool completely and transfer to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat in the oven at 350°F to restore its crispy top, or microwave individual servings if you’re in a hurry.

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Frequently Asked Questions

How thin should I slice the potatoes?

Aim for 1/8-inch slices. The thinner the better for even cooking and creamy texture.

Can I make this ahead of time?

Yes! Assemble the dish up to a day in advance, cover it tightly, and refrigerate. Bake just before serving.

Can I substitute cheeses?

You can! Try Fontina, White Cheddar, or Emmental for variations. But Gruyere and Parmesan give the best classic flavor.

What if I don’t have fresh thyme?

Dried thyme works in a pinch. Use about one-third of the amount since dried herbs are more concentrated.

Is this gluten-free?

Yes! No flour or breadcrumbs are used, making it naturally gluten-free.

Can I freeze it?

Freezing isn’t ideal as cream-based dishes can become grainy. If you must, freeze before baking and thaw overnight before cooking.

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Want More Side Dish Ideas?

If you loved this gratin, don’t miss out on these flavorful and comforting sides:

• Funeral Potatoes – Creamy, Cheesy Comfort in Every Bite
• Cheesy Baked Tennessee Onions for a Sweet-Savory Bite
• Garlic Parmesan Chicken and Potatoes for a Hearty Meal
• Creamy Garlic Butter Shrimp Scampi Lasagna
• Lemon Garlic Butter Chicken Bites with Parmesan Linguine

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use Gruyere or mix in another cheese? Maybe added a hint of nutmeg or layered some caramelized onions?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

For more cozy recipe inspiration, follow me on Pinterest: Life with Nina Recipes

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