Crispy Parmesan and Gruyere Potato Gratin

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If you’re craving a rich and savory side dish with that golden, irresistible crunch, this Crispy Parmesan and Gruyere Potato Gratin is your next must-make recipe. With tender layers of thinly sliced potatoes, a velvety cream sauce, and a crispy cheese crust, it’s everything comforting and indulgent in one skillet. This dish combines the earthiness of potatoes with the sharp bite of Gruyere and the salty depth of Parmesan—a winning combination that never fails to impress.

Perfect for holiday gatherings, cozy weekend dinners, or even an elevated weekday meal, this gratin looks fancy but comes together surprisingly easily. Whether you’re serving roast beef, chicken, or even a simple green salad, it adds just the right amount of decadence without being over-the-top. Plus, that bubbly, cheesy top layer? It alone is worth making this dish for.

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What Kind of Potatoes Should I Use?

For this recipe, Yukon Gold potatoes are ideal. They strike the perfect balance between waxy and starchy, holding their shape while still becoming deliciously creamy once baked. Russets can work too, but they tend to fall apart more and won’t offer the same creamy bite. Uniform slices are key to even cooking—a mandoline slicer helps immensely here.

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Ingredients for the Crispy Parmesan and Gruyere Potato Gratin

Yukon Gold Potatoes – The foundation of the gratin, their buttery texture holds up beautifully when baked.

Heavy Cream – Adds richness and helps bind the layers of potatoes together.

Gruyere Cheese – Offers a nutty, slightly sweet flavor that melts perfectly.

Parmesan Cheese – For that salty umami kick and golden, crispy topping.

Garlic – Rubbed into the baking dish or minced into the cream, it adds a gentle aroma that infuses each bite.

Fresh Thyme – Adds a pop of herby freshness that balances the creamy richness.

Salt & Black Pepper – Essential for seasoning the layers.

Butter – A few pats on top give extra moisture and a golden finish.

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How To Make the Crispy Parmesan and Gruyere Potato Gratin

Step 1: Prep the Potatoes

Peel the Yukon Gold potatoes and slice them into very thin, uniform rounds (about 1/8-inch thick). Using a mandoline ensures even slices, which is essential for consistent texture throughout the gratin.

Step 2: Infuse the Cream

In a saucepan over medium heat, add the heavy cream, minced garlic, salt, pepper, and a few thyme sprigs. Let it heat gently until just simmering, then remove from heat and discard thyme sprigs.

Step 3: Layer the Gratin

Rub a baking dish or oven-safe skillet with a clove of garlic or brush with melted butter. Begin layering the sliced potatoes in overlapping rows. After the first layer, pour a little cream mixture over it, followed by a sprinkle of Gruyere and Parmesan.

Repeat the process with each layer: potatoes, cream, cheese. Finish with a generous top layer of Parmesan for maximum crispiness.

Step 4: Bake to Golden Perfection

Dot the top with small cubes of butter and bake in a preheated oven at 375°F (190°C) for 50-60 minutes. The top should be deeply golden and bubbling, and the potatoes tender when pierced with a knife.

Step 5: Rest and Serve

Let the gratin rest for 10-15 minutes before serving. This helps it set and makes slicing easier. Garnish with fresh thyme for a beautiful finishing touch.

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Serving and Storing Crispy Parmesan and Gruyere Potato Gratin

This gratin is best served warm, straight from the oven after a brief rest. Its creamy layers hold together beautifully, and the crispy cheese topping remains the star of the show. It pairs seamlessly with everything from roast chicken and grilled steak to hearty vegetable mains. For a more casual pairing, try it with a crisp green salad and crusty bread—a total comfort food combo.

To store leftovers, allow the gratin to cool completely, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F to restore crispiness or microwave for a quicker (but softer) option. You can also make the gratin ahead of time and reheat it just before serving.

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Frequently Asked Questions

How do I keep the top crispy when reheating?

Reheat uncovered in the oven at 350°F for about 15-20 minutes. This helps revive that golden top layer. Avoid covering it with foil, as that traps steam and softens the crust.

Can I substitute the cheeses?

Absolutely. While Gruyere and Parmesan provide incredible flavor, you can substitute Gruyere with Swiss or Fontina, and Parmesan with Pecorino Romano for a bolder bite.

Is it okay to slice the potatoes in advance?

Yes, but be sure to store them submerged in cold water to prevent browning. Just drain and pat them dry before layering to avoid excess moisture.

Can I freeze this gratin?

You can, although the texture may change slightly. Freeze in a freezer-safe dish, tightly wrapped. Reheat from frozen at 375°F covered with foil for 40 minutes, then uncover to crisp up for an additional 15.

What size baking dish should I use?

A 9-inch cast iron skillet or an 8×8 inch baking dish works perfectly. Just ensure your layers are tightly packed for best results.

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Want More Comfort Food Side Dish Ideas?

If this Crispy Parmesan and Gruyere Potato Gratin hit the spot, you’ll love diving into more warm, cheesy, and savory sides from the blog. These recipes are perfect for pairing with everything from holiday roasts to casual weeknight meals:

• Try the Funeral Potatoes: Creamy, Cheesy Comfort in Every Bite for a classic, crowd-pleasing casserole.
• Love a pasta twist? The One Pot Chicken Parmesan Mac & Cheese brings creamy goodness with a touch of nostalgia.
• For a rich veggie option, don’t miss the Cheesy Broccoli Rice Casserole packed with bold flavors.
• The Creamy Garlic Parmesan Tortellini with Chicken and Broccoli makes a complete meal that’s both comforting and satisfying.
• Need a make-ahead winner? Crockpot Cheese Tortellini and Sausage is low-effort, high-reward comfort food.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest side dish board so you can find it easily when cravings hit.

And I’d love to hear what you thought—did you go heavy on the Parmesan or toss in some rosemary instead of thyme? Snap a photo and tag me or drop a comment. Your tweaks might inspire someone else’s new favorite version.

For more daily kitchen inspiration, follow along over on Pinterest @Life with Nina.

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