Crispy Parmesan and Gruyere Potato Gratin Recipe
This Crispy Parmesan and Gruyere Potato Gratin is a decadent and creamy baked dish featuring thinly sliced Yukon Gold potatoes infused with garlic-flavored cream, caramelized shallots, and a crispy cheesy topping of Gruyere and Parmesan. Perfect as a comforting side dish for any meal, it offers a rich, savory flavor with a golden, bubbly crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Potatoes and Vegetables
- 5 medium Yukon Gold or White potatoes
- 1 small shallot, diced
- 3 cloves of garlic, minced
Dairy
- 1 1/2 cups of heavy cream
- 1 tbsp of butter
- 1 cup of grated Gruyere cheese
- 1/2 cup of grated Parmesan cheese
Seasonings
- 2 tsp of kosher salt
- 1 tsp of fresh thyme
Instructions
- Preheat the Oven: Set your oven to 325°F to prepare for baking the potato gratin.
- Infuse the Cream: In a small saucepan, combine the heavy cream, kosher salt, and minced garlic. Warm over low heat, allowing it to simmer gently for 5 minutes to infuse the cream with the garlic flavor. Remove from heat and set aside.
- Slice the Potatoes: Using a mandoline slicer, thinly slice the potatoes to about 1/8 inch thickness for even cooking and layering.
- Sauté the Shallots: In a 12-inch cast iron pan, melt the butter over low heat. Add the diced shallots and cook slowly for about 5 minutes until they caramelize and become tender.
- Assemble the Gratin: Arrange the sliced potatoes in a spiral pattern over the caramelized shallots in the cast iron pan. Evenly pour the garlic-infused cream mixture over the potatoes.
- Bake Covered: Cover the cast iron pan tightly with tin foil to trap moisture and bake in the preheated oven for 1 hour and 15 minutes, allowing the potatoes to cook through and become tender.
- Add the Cheese and Broil: Remove the foil and sprinkle the grated Gruyere and Parmesan evenly on top of the potatoes. Sprinkle with fresh thyme. Set the oven to broil, then place the pan back in for about 5 minutes, or until the cheese is bubbly, golden, and crispy.
- Serve: Remove from the oven and serve the gratin warm. This dish can be stored in the refrigerator and reheated the next day.
Notes
- Use a mandoline slicer for uniformly thin potato slices, which ensures even cooking.
- Covering the pan during baking traps moisture, helping the potatoes cook perfectly tender.
- Broiling at the end creates a beautifully crispy and golden cheese crust.
- Make sure to use a sturdy oven-safe cast iron skillet for even heat distribution.
- Leftovers can be refrigerated and reheated gently in the oven to maintain texture.