Crispy Parmesan and Gruyere Potato Gratin

You know those dishes that somehow feel like a warm hug on a plate? This Crispy Parmesan and Gruyere Potato Gratin is exactly that for me. I still remember my grandma’s kitchen—warm air filled with the smell of bubbling cheese and roasted potatoes, and the delicate crunch of the golden top as we dug in. The mix of nutty Gruyere and sharp Parmesan creates a flavor that feels both fancy and totally homey. Honestly, this is my go-to when I need that perfect side that impresses but is impossibly easy to make. Prepare for crispy edges, creamy layers, and cheesy goodness that you’ll want to make again and again!

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

For the Main Dish:

2 ½ lbs Yukon Gold potatoes, peeled and thinly sliced (about ¼ inch)
1 ½ cups Gruyere cheese, shredded
1 cup Parmesan cheese, freshly grated
2 cups heavy cream
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves (optional)
2 tablespoons unsalted butter, for greasing

How I Make It

Step 1:

Preheat your oven to 350°F and generously butter a 9×13-inch baking dish. This helps the gratin slide out nicely and keeps the edges from sticking. While the oven warms, slice those Yukon Gold potatoes into thin, even rounds—using a mandoline makes this a breeze and ensures everything cooks evenly.

Step 2:

In a medium saucepan, gently warm the heavy cream with the minced garlic, salt, pepper, and thyme until it’s just about to simmer. Don’t let it boil—this infuses the cream with flavor without losing that silky texture.

Step 3:

Now, here’s where the fun begins: Layer about a third of the sliced potatoes on the bottom of your dish. Sprinkle a generous handful of Gruyere and a bit of Parmesan over them. Repeat these layers two more times, finishing off with the remaining Parmesan on top to get that perfect crispy, golden crust.

Step 4:

Pour the warm garlic cream over the entire dish, making sure it seeps through all the layers. Give the dish a gentle shake to help the cream settle evenly between the potatoes.

Step 5:

Cover the dish tightly with aluminum foil and bake for 45 minutes. This traps steam and cooks the potatoes through.

Step 6:

Remove the foil and bake uncovered for an additional 15 minutes, or until the top is bubbling and golden brown. Let it rest for 10 minutes before serving—that way, everything sets up nicely and you get those beautifully creamy yet crispy bites with every forkful.

Variations & Tips

Swap Gruyere for sharp white cheddar or fontina for a different cheese profile.
Stir in a pinch of nutmeg into the cream for an extra warm flavor kick.
Use a mandoline to slice potatoes paper-thin for a more delicate texture.
For a lighter version, substitute half the cream with whole milk—but the gratin won’t be quite as rich.
Mix fresh herbs like rosemary or sage in place of thyme for seasonal twists.
Add a sprinkle of toasted breadcrumbs on top before the last baking stage for extra crunch.

How I Like to Serve It

This gratin is a dream side dish for cozy family dinners, especially during chilly fall and winter months. It pairs beautifully with roasted chicken or a simple green salad dressed with a bright vinaigrette. For holiday gatherings, it’s my go-to that always feels special without the fuss.

Notes

Store leftovers covered in the fridge for up to 3 days, then reheat covered in the oven at 350°F until warmed through.
If you need a shortcut, pre-shredded cheese works but grate your Parmesan fresh for the best flavor and melt.

Closing: This recipe never fails to deliver that perfect balance of crispy, cheesy, and creamy—making it a timeless crowd-pleaser in my kitchen.