This Crispy Parmesan and Gruyère Potato Gratin Recipe is every bit as luxurious as it sounds. Imagine: tender layers of golden Yukon Gold potatoes, bathed in a velvety cream infused gently with fresh herbs and garlic, then smothered with a bubbling blend of nutty Gruyère and sharp Parmesan. Each forkful is crispy on top, creamy inside, and deeply comforting. Perfect as a standout Thanksgiving side dish or just to spoil yourself and your loved ones on any weeknight, this gratin delivers quintessential comfort food magic, bite after cheesy, crunchy bite.

Ingredients You’ll Need

Crispy Parmesan and Gruyère Potato Gratin Recipe - Recipe Image

Ingredients You’ll Need

These are classic, straightforward ingredients, but each one brings its own personality to this Crispy Parmesan and Gruyère Potato Gratin Recipe. Think of it as a dream team where every player shows up on game day: from creamy dairy to fresh herbs, every element matters!

Heavy cream: Gives the gratin its signature decadent texture and rich flavor that melds perfectly with potatoes.
Kosher salt: Enhances all the flavors and keeps the seasoning spot-on in every layer.
Garlic cloves, minced: Adds aromatic depth and a subtle, savory bite that sets the base for the entire dish.
Butter: For sautéing the shallots and lending everything a beautiful, nutty richness.
Shallot, small, diced: Offers a gentle sweetness to complement the earthy potatoes and tangy cheeses.
Yukon Gold or white potatoes, medium-sized: These are the stars, chosen for their creamy interior and golden exterior—they crisp up beautifully!
Gruyère cheese, grated: Melts irresistibly and brings that lush, nutty dimension.
Parmesan cheese, grated: Sprinkled on top for ultra-crispy, salty flavor and a golden finish.
Fresh thyme: Adds a fresh, herbal fragrance that lifts the entire gratin.
Fresh rosemary: Infuses the cream with woodsy warmth (just two sprigs is plenty!).
Maldon salt: The perfect finishing touch—a pinch before serving lends crunch and a burst of clean saltiness.

How to Make Crispy Parmesan and Gruyère Potato Gratin Recipe

Step 1: Infuse the Cream with Herbs and Garlic

Start by preheating your oven to 325°F (163°C). In a small saucepan, combine the heavy cream, kosher salt, minced garlic, fresh thyme, and rosemary. Heat gently over low until the mixture just starts to simmer, letting the herbs and garlic mingle and perfume the kitchen. After about 5 minutes, strain out the solids—this step makes sure your cream is silky but deeply flavorful.

Step 2: Prepare and Slice the Potatoes

Use a mandoline slicer (or a very sharp knife) to slice the potatoes to a delicate ⅛-inch thickness. Even, thin slices are key: they’ll cook uniformly and create beautiful, creamy layers in your Crispy Parmesan and Gruyère Potato Gratin Recipe. Meanwhile, melt the butter in your cast iron pan and sauté the diced shallot over low heat until golden and soft, about 5 minutes.

Step 3: Assemble the Gratin

Arrange the potato slices in a neat spiral or shingled pattern over the caramelized shallots in the pan. This not only looks gorgeous, but also helps each piece absorb plenty of the herby cream. Pour the strained cream evenly over the potatoes, making sure every nook and cranny gets some love, then cover the pan tightly with aluminum foil.

Step 4: Bake Low and Slow

Bake the covered gratin in your preheated oven for 1 hour. Slow baking ensures the potatoes turn out meltingly tender, and allows the flavors to meld in the most delicious way. The steam trapped by the foil gently cooks every thin layer, turning them into potato perfection.

Step 5: Add Cheesy Toppings and Broil

Now comes the finale. Remove the foil and sprinkle the glorious combination of grated Gruyère and Parmesan cheeses over the top. Add a bit more fresh thyme for a herbal punch. Place the pan under the broiler for about 5 minutes—watch closely!—until the top is bubbly, golden, and almost shatters under your spoon. This step is what truly earns your dish the name: Crispy Parmesan and Gruyère Potato Gratin Recipe.

Step 6: Serve and Savor

Let the gratin rest for a couple of minutes before serving. Finish with a pinch of Maldon salt right before digging in. The top should be crispy, the inside creamy, and the aroma absolutely irresistible!

How to Serve Crispy Parmesan and Gruyère Potato Gratin Recipe

Garnishes

For a beautiful flourish, finish your gratin with a scattering of extra fresh thyme leaves and a final, gentle sprinkle of Maldon salt. Their vibrant color and briny crunch bring contrast to the rich, cheesy topping. If you’re feeling fancy, add a few tiny rosemary flowers or a dot of crème fraîche for tang.

Side Dishes

This Crispy Parmesan and Gruyère Potato Gratin Recipe pairs like a dream with everything from roast chicken or juicy turkey to grilled steaks or simple roasted veggies. For a holiday spread, surround it with crisp green beans, a citrusy salad, or buttery dinner rolls for a thoroughly comforting meal.

Creative Ways to Present

Serve the gratin straight from the cast iron for rustic, homey vibes, or, for an elegant dinner, cut neat squares and plate individually. For impressive appetizers, spoon the gratin into small ramekins, bake, and broil just before serving for mini, crispy gratin pots—perfect finger food for gatherings!

Make Ahead and Storage

Storing Leftovers

To store, let the leftover Crispy Parmesan and Gruyère Potato Gratin Recipe cool to room temperature, then transfer it into an airtight container. It keeps beautifully in the fridge for up to three days—just note the flavor deepens and melds, making it even tastier on day two!

Freezing

You can absolutely freeze this gratin. Cut it into portions, wrap each tightly in foil, and seal in a freezer bag or airtight container. It will keep for about two months. Thaw overnight in the fridge before reheating to preserve its creamy texture and crispy top.

Reheating

To reheat, warm the gratin, uncovered, in a 350°F oven until hot and bubbly—this restores both the gooey inside and the crisp topping. For a quick fix, use the microwave for individual portions, then broil briefly to resuscitate the cheesy crispiness.

FAQs

Can I use a different type of potato?

Absolutely! While Yukon Gold potatoes are ideal for this Crispy Parmesan and Gruyère Potato Gratin Recipe due to their creamy-but-firm texture, Russets or white potatoes work well too. The main thing is to keep the slices thin and even for perfect layering.

What if I don’t have Gruyère cheese?

No worries! You can swap Gruyère for Swiss, Emmental, or even a mild white cheddar. Each cheese will give its own twist, but you’ll still get that luscious melt and gorgeous top.

How can I make this recipe vegetarian-friendly?

The good news: this Crispy Parmesan and Gruyère Potato Gratin Recipe is already vegetarian! Just double check your Parmesan is made with vegetarian rennet if you’re looking for a strictly vegetarian version.

What’s the best way to slice the potatoes without a mandoline?

If you don’t have a mandoline slicer, simply use a sharp chef’s knife and cut the potatoes as thinly as possible. Take your time! It doesn’t have to be perfect—just consistent for even cooking.

Can I assemble the gratin ahead of time?

Yes, you can! Prep and assemble the gratin up to a day ahead (stop after pouring in the cream), then cover and refrigerate. When you’re ready, bake as directed and finish with the cheese and broil right before serving for peak crispiness.

Final Thoughts

I sincerely hope you give this Crispy Parmesan and Gruyère Potato Gratin Recipe a spot on your table soon. The blend of creamy, herby, crispy, and cheesy layers is pure comfort, and it’s impossible not to reach for seconds. Whether it’s a holiday or just a Tuesday, this is one recipe I believe you’ll treasure and make again and again!