Crispy Parmesan and Gruyere Potato Gratin

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Golden, bubbling, and irresistibly cheesy — this Crispy Parmesan and Gruyere Potato Gratin is the ultimate comfort dish. With layers of tender, thinly sliced potatoes, rich cream, and two types of perfectly melted cheese, it’s the kind of side dish that steals the spotlight. Whether you’re making it for a holiday dinner or just a cozy weekend meal, this gratin will bring warmth and satisfaction to the table.

The top bakes to a gorgeous crispy crust thanks to a generous sprinkle of Parmesan, while the inside remains creamy and savory with the nutty depth of Gruyere. Each bite delivers that perfect mix of soft and crunchy textures with bold, buttery flavors. It’s decadent yet simple — a timeless dish that never goes out of style.

Why You’ll Love This Crispy Parmesan and Gruyere Potato Gratin

This gratin is more than just a side dish. It’s a show-stopping, fork-fighting, crowd-pleasing masterpiece. You’ll love how the Gruyere adds that unmistakable nuttiness, how the Parmesan caramelizes into a golden crust, and how every potato slice is coated in rich, herby cream. Plus, it pairs beautifully with nearly any main dish.

It’s also incredibly flexible: you can prep it ahead of time, bake it fresh, or even freeze it for later. Whether you’re serving roast chicken, steak, or a vegetarian spread, this dish always fits right in.

What Kind of Potatoes Should I Use?

For best results, opt for Yukon Gold or Russet potatoes. Yukon Golds have a naturally buttery texture and hold their shape well, making for a smooth and creamy interior. Russets are starchier and help thicken the cream during baking, giving the gratin a silky consistency.

Whatever you do, slice them thin and even — ideally using a mandoline slicer. Uniform slices ensure even cooking and that beautiful layered look when serving.

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Ingredients for the Crispy Parmesan and Gruyere Potato Gratin

Every ingredient in this recipe plays an essential role in building layers of flavor and texture. Here’s what you’ll need and why it’s important:

• Yukon Gold or Russet potatoes – These give the gratin its creamy structure and absorb the rich cream beautifully.
• Heavy cream – Essential for creating that luscious, velvety sauce between the layers.
• Gruyere cheese – Adds a nutty, complex flavor that melts like a dream.
• Parmesan cheese – For that crispy, golden top and a burst of salty sharpness.
• Fresh garlic – Rubbed on the baking dish and minced into the cream for an aromatic base.
• Butter – Helps with browning and adds another layer of richness.
• Fresh thyme – Offers a hint of herbal brightness that cuts through the richness.
• Salt and freshly cracked pepper – To season every layer and balance all the flavors.

How To Make the Crispy Parmesan and Gruyere Potato Gratin

Follow these steps to bring your cheesy potato masterpiece to life:

Step 1: Prep the Baking Dish

Rub the inside of your baking dish with a halved garlic clove, then lightly grease it with butter. This gives your gratin an aromatic head start.

Step 2: Slice the Potatoes

Use a mandoline slicer or a very sharp knife to cut the potatoes into thin, uniform slices. This ensures even cooking and perfect layering.

Step 3: Create the Cream Mixture

In a saucepan, warm the heavy cream with minced garlic, fresh thyme, salt, and pepper. Don’t let it boil — just warm it enough to infuse the flavors.

Step 4: Layer the Gratin

Start layering the potatoes in the dish, slightly overlapping each slice. After one layer, pour a bit of the cream mixture and sprinkle a handful of Gruyere. Repeat until all the potatoes are used.

Step 5: Top and Bake

Finish the top layer with extra Gruyere and a generous sprinkle of Parmesan. Dot with small pieces of butter, cover with foil, and bake at 375°F (190°C) for 45 minutes. Uncover and bake for another 20-25 minutes until the top is golden and crispy.

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How to Serve and Store Crispy Parmesan and Gruyere Potato Gratin

This gratin is best served hot and fresh from the oven, with the cheese still bubbling and the top perfectly golden. It feeds about 6 people generously as a side dish. If you’re planning a larger gathering, you can easily double the recipe and bake it in a larger dish.

Leftovers? Lucky you. Let the gratin cool completely, then cover and store it in the fridge for up to 4 days. Reheat it in the oven at 350°F until warm and crispy again — the microwave works in a pinch, but the oven keeps that top crust intact. You can also freeze it in portions and reheat as needed.

What to Serve With Crispy Parmesan and Gruyere Potato Gratin

This rich and cheesy dish deserves equally delicious pairings. Here are some standout options:

Roast Chicken

A classic pairing that balances the creamy gratin with crispy, seasoned skin and juicy meat.

Seared Steak

The bold flavor of a perfectly cooked steak complements the buttery potatoes beautifully.

Garlic Green Beans

Add some green crunch to your plate. Their freshness cuts through the richness of the gratin.

Herb-Crusted Pork Tenderloin

Savory, herby pork and cheesy potatoes? A dinner match made in heaven.

Simple Garden Salad

Crisp lettuce, cucumber, and vinaigrette offer a light contrast to the heavy creaminess.

Roasted Brussels Sprouts

Roasted until caramelized, their slight bitterness plays nicely with the gratin’s richness.

Baked Salmon

For a lighter protein option, go with salmon. It pairs well with the thyme and cream in the dish.

Sourdough Bread

Soak up all the cheesy cream with a crusty slice of bread — nothing goes to waste!

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Frequently Asked Questions

Can I make this ahead of time?
Absolutely! You can fully assemble the gratin a day in advance, cover it tightly, and refrigerate. When ready to bake, bring it to room temperature and pop it in the oven.

Can I substitute the cheeses?
Yes, though the flavor will change slightly. Swiss or Fontina can replace Gruyere for a similar melt, and Pecorino Romano works if you’re out of Parmesan.

What’s the best way to slice the potatoes?
A mandoline slicer is ideal. It gives you uniform, thin slices that cook evenly. If you don’t have one, use a sharp knife and take your time to get them as thin as possible.

Can I make it vegetarian?
It already is! Just double-check your cheese labels to ensure they’re made without animal rennet.

How do I get the top extra crispy?
After baking covered and then uncovered, broil the gratin for 2–3 minutes at the end — keep an eye on it to avoid burning. That final blast gives you an irresistible crust.

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And let me know in the comments how yours turned out. Did you go extra cheesy or add a touch of nutmeg? Did you pair it with steak or roast veggies?

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Conclusion

Crispy Parmesan and Gruyere Potato Gratin is the kind of dish that makes any meal feel special. With its creamy interior, crunchy cheesy top, and just the right touch of herbs, it’s comfort food done right. Whether you’re cooking for a holiday table or just want to treat yourself, this dish delivers every time.

Save it, share it, and make it often — this one’s a keeper.

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