Bubbly, Crispy Potato Gratin with Parmesan & Gruyere

Okay, imagine this: the moment you slide this golden, cheesy masterpiece out of the oven, the whole kitchen fills with the most irresistible, buttery aroma that just screams comfort. The top is perfectly browned and crisp, while beneath lies tender, creamy slices of potato soaked in a rich blend of Parmesan and nutty Gruyere. Honestly, I can barely wait to share this recipe because it’s one of those soul-warming dishes that turns any dinner into a celebration. Plus, it’s surprisingly easy to pull off! Whether you’re new to gratins or a total cheese lover, this bubbly, crispy potato gratin is about to become your new kitchen favorite. Trust me, your family and friends won’t be able to stop asking for seconds!

Quick Facts

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

Ingredients

For the Main Dish:

3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 ½ cups grated Gruyere cheese
1 cup grated Parmesan cheese, divided
2 tbsp unsalted butter, cut into small pieces
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp ground nutmeg (optional but recommended)

How I Make It

Step 1:

First, preheat your oven to 350°F. While it’s heating up, slice your potatoes nice and thin, about 1/8 inch thick—this helps them cook evenly and soak up all that cheesy goodness.

Step 2:

In a medium saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Warm gently over medium heat until it just starts to steam—don’t boil! This infuses the cream with garlic flavor and creates a silky sauce.

Step 3:

Rub a 9×13-inch baking dish with a bit of butter, then layer one-third of the potato slices, slightly overlapping. Sprinkle with a mix of Gruyere and Parmesan cheeses, then pour some of the warm cream mixture over the top. Repeat two more layers, finishing with a generous sprinkle of Parmesan.

Step 4:

Dot the top with the remaining butter pieces—these little pats melt and help form that coveted golden, crispy crust.

Step 5:

Cover the dish loosely with foil and bake for 45 minutes. Then, remove the foil and continue baking for another 15 minutes or until the top is bubbling and browned beautifully.

Step 6:

Let the gratin rest for about 10 minutes before serving—it helps the layers settle and makes slicing easier. Get ready for that first forkful: creamy, cheesy, with just the right crunch on top!

Variations & Tips

Use sweet potatoes for a colorful and sweeter twist.
Swap half the heavy cream with half-and-half for a lighter version.
Add fresh thyme or rosemary between layers for a fragrant herbal note.
If your top browns too quickly, tent with foil to avoid burning.
For extra crispiness, sprinkle panko breadcrumbs over the cheese layer before baking.
Always use a mandoline slicer for uniform potato slices, but if you don’t have one, a sharp knife works fine—just keep them consistent!

How I Like to Serve It

This gratin pairs wonderfully with roast chicken or a simple green salad for a cozy Sunday dinner. It also shines alongside a juicy steak or holiday ham, bringing a rich, comforting balance to the plate. I love serving it warm straight from the oven with a glass of chilled white wine—because every cheesy bite deserves a toast!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat covered in the oven at 325°F for 15–20 minutes to keep it creamy and bubbly.

Closing: This bubbly, crispy potato gratin is one of those foolproof dishes that feels fancy but is surprisingly simple, making it my go-to whenever I want to impress without stress.