Creamy Parmesan Gruyere Potato Gratin: A Comforting Family Dish

Parmesan and Gruyere come together to create a luxurious potato gratin that turns any meal into something special.

This dish has creamy layers of thinly sliced potatoes under a golden, crispy cheese topping that offers pure comfort.

Many who love good food enjoy this classic French-inspired recipe for its simple yet deeply satisfying flavors.

The secret of this gratin is in the way it blends top-quality cheeses with perfectly cooked potatoes.

Each layer of delicate potato slices soaks up the rich cheese and cream, offering a smooth texture that melts in your mouth.

Seasoned with fragrant herbs and a hint of garlic, this gratin is the ultimate expression of rustic yet refined comfort food.

What You’ll Need For Parmesan Gruyere Potato Gratin

• Heavy Cream: Provides a rich, smooth base for the infused cream.
• Butter: Helps caramelize shallots and adds a golden, rich flavor.
• Gruyere Cheese, Parmesan Cheese: Deliver a complex, nutty, and savory cheese layer for the top.

• Potatoes: Starchy base that creates a creamy, layered texture when sliced thinly.
• Shallots: Sweet and mild onion that provides a delicate caramelized foundation.
• Garlic: Adds depth and aromatic flavor to the cream infusion.
• Fresh Thyme: Brings a subtle herbal note to enhance the overall dish.

• Salt: Enhances and balances the flavors of the entire gratin.

Easy Steps To Make Parmesan Gruyere Potato Gratin

Step 1: Fire Up the Oven

Turn the oven to 325°F (163°C) and get ready for potato magic.

Step 2: Create Flavor-Packed Cream

• Heavy cream
• Salt
• Garlic

Let them dance together on low heat for 5 minutes. Remove and set aside.

Step 3: Slice Potatoes Like a Pro

Use a mandoline slicer to create paper-thin potato rounds.

Step 4: Caramelize Shallot Base

Melt butter in a cast iron pan. Toss in shallots and cook until they turn golden and sweet.

Step 5: Arrange Potato Masterpiece

Carefully layer potato slices in a beautiful spiral over the shallots.

Step 6: Pour Dreamy Cream

Drizzle the infused cream evenly across the potato landscape.

Step 7: Slow Bake to Perfection

Cover the pan with aluminum foil. Bake for 1 hour and 15 minutes until potatoes become tender.

Step 8: Cheese Transformation

Pull out the pan. Crank oven to broil. Uncover potatoes and shower with cheeses and thyme.

Step 9: Crisp and Brown

Slide pan back into the oven. Broil for 5 minutes until cheese turns bubbly and gorgeous.

Step 10: Serve and Enjoy

Scoop out portions of this cheesy potato wonder. Devour immediately or store for later.

Smart Tips For Parmesan Gruyere Potato Gratin

• Slice Potatoes Precisely: Use a mandoline for uniform, paper-thin potato slices that cook evenly and create elegant layers in the gratin.
• Infuse Cream Thoughtfully: Slowly simmer garlic in cream to develop a rich, subtle flavor that penetrates every potato layer without overwhelming the dish.
• Select Quality Cheese: Choose freshly grated Gruyere and Parmesan for superior melting and a deeper, more complex taste compared to pre-shredded varieties.
• Control Broiling Carefully: Watch the cheese closely during the final 5 minutes to achieve golden-brown crispiness without burning, rotating the pan if needed for even browning.
• Customize Dietary Needs: Swap heavy cream with coconut milk for a dairy-free version, or use lactose-free cheese alternatives to accommodate different dietary restrictions.

How To Store And Warm Up Parmesan Gruyere Potato Gratin

• Refrigerate: Store leftovers in an airtight container for up to 3-4 days, keeping the gratin's texture and flavor intact.
• Cool Down: Allow the potato gratin to cool completely before transferring to storage containers to prevent condensation.
• Reheat in Oven: Warm slices at 350°F for 10-15 minutes, covering with foil to prevent excessive drying and maintain creamy consistency.
• Avoid Microwave: Skip microwave reheating as it can make potatoes soggy and compromise the crispy cheese topping.

Great Matches For Parmesan Gruyere Potato Gratin

• Uncork a Crisp White Wine: Select a buttery Chardonnay or a mineral-rich Chablis to complement the creamy potato layers and enhance the nutty cheese flavors.
• Elevate with Protein Partners: Serve alongside roasted chicken with herb seasoning or succulent medium-rare beef tenderloin to balance the rich, cheesy potato gratin.
• Create Fresh Veggie Contrast: Add a light green salad with tangy vinaigrette or roasted asparagus spears to cut through the gratin's richness and provide crisp texture.
• Match with Earthy Side Dish: Prepare a simple mushroom medley or caramelized Brussels sprouts to echo the gratin's deep, savory undertones and provide additional depth to the meal.

Tasty Twists On Parmesan Gruyere Potato Gratin

• Vegan Potato Delight: Replace heavy cream with coconut milk, swap Gruyere and Parmesan with nutritional yeast and cashew cheese. Use olive oil instead of butter when sautéing shallots.
• Gluten-Free Herb Haven: No changes needed for this recipe; it's naturally gluten-free. Add rosemary or sage for extra flavor complexity.
• Low-Carb Cauliflower Alternative: Substitute potatoes with thinly sliced cauliflower. Keep the same cheese and cream ratios for a lighter, low-carbohydrate version.
• Spicy Jalapeño Kick: Dice fresh jalapeños and sprinkle between potato layers. Add a pinch of red pepper flakes to the cream mixture for extra heat and excitement.

Questions About Parmesan Gruyere Potato Gratin

• What makes this potato gratin different from other potato dishes?

This gratin uses a spiral layering technique and combines the rich flavors of caramelized shallots with infused cream and two types of cheese, creating a luxurious and sophisticated potato side dish.

• Can I use a different type of cheese if I don't have Gruyere or Parmesan?

While Gruyere and Parmesan provide a specific flavor profile, you can substitute with similar hard cheeses like Emmental or white cheddar. Just ensure the cheese melts well and complements the creamy potato base.

• Do I need a mandoline slicer to make this recipe?

A mandoline slicer helps achieve uniform, thin potato slices, but you can use a sharp knife if needed. Just aim to cut the potatoes as consistently as possible to ensure even cooking.

• How do I know when the potatoes are perfectly cooked?

The potatoes are done when they’re tender when pierced with a fork and the edges are golden and slightly crispy. The long, slow baking process helps ensure they’re creamy and fully cooked through.

Why Parmesan Gruyere Potato Gratin Steals The Show

• Effortless Gourmet Comfort: Transform ordinary potatoes into a luxurious side dish with minimal kitchen skills.
• Quick Infusion Magic: Create deep, rich flavors by gently simmering cream with garlic, elevating the entire dish without complex techniques.
• One-Pan Wonder: Prepare, cook, and serve directly in a cast iron pan, minimizing cleanup and maximizing convenience for busy home cooks.
• Crowd-Pleasing Versatility: Perfect for elegant dinner parties, holiday meals, or cozy family gatherings, this gratin suits multiple occasions with its impressive presentation and irresistible taste.

Creamy Parmesan Gruyere Potato Gratin Recipe

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4.7 from 33 reviews

• Total Time: 1 hour 35 minutes
• Yield: 6 1x

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Description

Creamy Parmesan Gruyere Potato Gratin delivers comfort and elegance in one luxurious dish, blending rich cheeses with tender potato layers. Cheese lovers will savor each indulgent bite of this classic French-inspired side that promises warmth and satisfaction.

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Ingredients

Scale 1x2x3x

Dairy and Cheese:

• 1 cup grated Gruyere cheese
• ½ cup grated Parmesan cheese
• 1 ½ cups (354 ml) heavy cream
• 1 tablespoon (14 g) butter

Vegetables and Herbs:

• 5 medium Yukon Gold or White potatoes
• 3 cloves garlic, minced
• 1 small shallot, diced
• 1 teaspoon fresh thyme

Seasonings:

• 2 teaspoons kosher salt

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Instructions

1. Warm the kitchen oven to a gentle 325°F, creating an ideal environment for layering delicate potato slices.
2. Craft a luxurious cream infusion by gently simmering heavy cream with fragrant garlic and a delicate touch of salt, allowing the flavors to meld and intensify for approximately 5 minutes.
3. Transform potatoes into translucent, gossamer-thin medallions using a precise mandoline slicer, ensuring uniform thickness for consistent cooking.
4. Melt butter in a spacious cast iron pan, introducing finely chopped shallots and coaxing them into a golden, caramelized state through patient, low-heat cooking.
5. Artfully arrange potato slices in an elegant spiral formation atop the caramelized shallot foundation, creating a visually stunning base for the gratin.
6. Cascade the infused cream evenly across the potato layers, ensuring each slice becomes saturated with the aromatic liquid.
7. Encase the pan completely with aluminum foil, protecting the delicate layers during a prolonged baking session lasting approximately 75 minutes.
8. Once initial baking completes, transition the oven to broil and unveil the potato canvas, generously adorning the surface with a luxurious blanket of shredded Gruyere and Parmesan cheeses.
9. Sprinkle fresh thyme leaves across the cheesy landscape, then return the pan to the oven’s intense broiler environment for a brief 5-minute transformation.
10. Allow the gratin to rest momentarily after emerging from the oven, then serve immediately to capture the pinnacle of crispy, molten cheesy perfection.

Notes

• Choose a mandoline slicer with adjustable thickness to create uniform potato slices for even cooking and a professional presentation.
• Pat potato slices dry with paper towels to remove excess moisture, ensuring a crispy and golden-brown top layer during broiling.
• Use a cast iron pan for better heat distribution and to create a beautiful caramelized base with shallots, enhancing the overall flavor profile.
• For a lighter version, substitute half-an

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 100 mg