Crispy Parmesan and Gruyere Potato Gratin 🥔🧀

By Jason Griffith | ChefManiac.com

Introduction

There’s something undeniably comforting about a bubbling tray of cheesy potatoes pulled fresh from the oven. This Crispy Parmesan and Gruyere Potato Gratin is the ultimate side dish—creamy, golden, and packed with savory flavor. With layers of tender Yukon Gold potatoes, rich heavy cream, and a blend of nutty Parmesan and melty Gruyere, it’s an indulgence that feels both rustic and elegant.

Whether you’re making a weeknight meal or hosting a holiday dinner, this gratin delivers big flavor with very little fuss.

---

Why I Love This Recipe

This recipe checks every comfort-food box for me. It’s rich without being too heavy, easy enough for a Sunday dinner, and fancy enough for a Thanksgiving table. The Gruyere melts like a dream, while Parmesan creates that crispy golden topping we all fight over.

It reminds me of my favorite Easy Turkey Wings—simple ingredients, slow-baked flavor, and comfort in every bite.

---

Ingredients

• 2 lbs Yukon gold potatoes, peeled and thinly sliced
• 1 cup shredded Parmesan cheese
• 1 cup shredded Gruyere cheese
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Servings: 6–8
Prep Time: 20 minutes
Bake Time: 1 hour
Total Time: 1 hour 20 minutes

---

Instructions

1. Preheat and Prep:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar.

2. Mix the Cheese:
In a small bowl, combine the shredded Parmesan and Gruyere cheeses.

3. Warm the Cream:
In a saucepan, heat heavy cream with minced garlic, thyme, salt, and pepper. Warm gently—don’t boil.

4. Layer the Dish:
Layer half the sliced potatoes in the baking dish. Sprinkle with half the cheese mixture. Pour over half the warm cream.

5. Repeat:
Add the remaining potatoes, top with remaining cheese, and pour the rest of the cream over the top.

6. Bake Covered:
Cover with foil and bake for 45 minutes.

7. Bake Uncovered:
Remove foil and bake for another 15 minutes, or until golden brown and bubbly on top.

8. Rest & Serve:
Let gratin rest for 10 minutes. Garnish with chopped parsley and serve warm.

---

Tips for Success

• Use a mandoline: Thin, even slices ensure even cooking.
• Gruyere swap: No Gruyere? Try Fontina or Swiss for a similar texture and flavor.
• Make ahead: Assemble the gratin a day ahead and bake when ready—perfect for holiday prep.
• Pair it right: This gratin makes a perfect match with One-Pan Breakfast Bake or as a side to Sheet Pan Quesadillasfor a fun dinner twist.

---

Serving Suggestions

This dish is incredibly versatile:

• Serve with: roasted chicken, pork tenderloin, or Easy Turkey Wings
• Holiday pairing: try it with ham or prime rib
• Add a salad: arugula with lemon vinaigrette balances the richness

And for dessert? Follow it up with a nostalgic favorite like Big Family Banana Pudding or a sweet bite of Peanut Butter Brownies.

---

Storage & Reheating

• Store: Keep leftovers in the fridge up to 4 days.
• Reheat: Oven is best—325°F for 15–20 minutes to re-crisp the top.
• Freezer friendly: Freeze in portions and thaw before baking to reheat.

---

More Recipes You’ll Love

For more warm, cheesy, or comforting favorites, don’t miss:

• Easy Turkey Wings
• One-Pan Breakfast Bake
• Sheet Pan Quesadillas
• Big Family Banana Pudding
• Peanut Butter Brownies

---

Final Thoughts

This Crispy Parmesan and Gruyere Potato Gratin is the kind of side dish that steals the spotlight. Rich, creamy, cheesy, and deeply satisfying, it’s everything you want from comfort food—and a little more.

Tried it? I’d love to see your golden-topped masterpiece! Tag @ChefManiac or drop your tips and twists in the comments. 🧀🥔