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A delicious crispy parmesan and gruyere potato gratin topped with melted cheese.

Crispy Parmesan and Gruyere Potato Gratin

A cozy dish featuring layers of tender potatoes baked with creamy milk, rich Gruyere, and salty Parmesan, topped with a crispy, golden layer.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5-3 pounds Yukon Gold potatoes Sliced thinly
  • 2 cups Gruyere, shredded Freshly shredded preferred
  • 3/4 cup Parmesan, finely grated Plus extra for topping
  • 2 cups Milk
  • 1 cup Heavy cream
  • 3 cloves Garlic, minced
  • 1 1/4 teaspoons Salt Adjust to taste
  • 1/2 teaspoon Black pepper
  • Pinch Nutmeg Optional but recommended
  • 2 tablespoons Butter For greasing the dish
  • to taste Fresh thyme or chopped chives For serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Butter a 9x13 inch baking dish.
  2. Slice the potatoes into thin, coin-like slices (about 1/8 inch thick).
  3. In a bowl, mix together the milk, cream, garlic, salt, pepper, and nutmeg. Stir well.
  4. Layer the sliced potatoes in the baking dish, alternating with layers of Gruyere and Parmesan cheese.
  5. Pour the milk and cream mixture over the layered potatoes and press down gently with a spoon.
  6. Cover the dish with foil and bake for approximately 45 minutes.
  7. After 45 minutes, remove the foil and continue baking for another 25 to 35 minutes until the top is golden brown and the potatoes are tender.
  8. Let the gratin rest for 10-15 minutes before serving to thicken the sauce.

Notes

For crispy edges, avoid rushing the resting step. Use a wider dish for more surface area if you want an extra crispy top.