Description
Creamy, golden-crusted Parmesan and Gruyere Potato Gratin brings French countryside comfort to your dinner table. Layers of thinly sliced potatoes meld with rich cheeses, creating a luxurious side dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 large potatoes, thinly sliced
- 1 cup gruyere cheese, shredded
- 1/2 cup parmesan cheese, grated
Dairy and Liquids:
- 1 cup heavy cream
- 2 tablespoons butter
Seasonings and Aromatics:
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
- Fresh thyme (optional garnish)
Instructions
- Prepare the oven at 375F (190C) and generously coat a baking dish with butter to prevent sticking.
- Create a flavor-infused cream by warming heavy cream with minced garlic, salt, and pepper in a small saucepan until heated through.
- Carefully arrange a uniform layer of thinly sliced potatoes across the bottom of the buttered baking dish, ensuring complete coverage.
- Evenly distribute a blend of grated Gruyere and Parmesan cheeses over the initial potato layer, creating a rich and savory foundation.
- Delicately drizzle a portion of the warm, seasoned cream mixture across the cheese and potato layer, allowing it to seep between the slices.
- Continue building alternating layers of potatoes and cheese, maintaining a consistent thickness and ensuring each layer receives a generous cream pour.
- Complete the final layer with a lavish topping of cheese, creating a golden crust that will crisp during baking.
- Strategically dot the surface with small butter pieces to enhance browning and add richness.
- Transfer the gratin to the preheated oven and bake for 45-50 minutes, watching for a deep golden-brown top and tender potato texture.
- Remove from oven and garnish with fresh thyme leaves to add a bright, aromatic finish before serving.
Notes
- Slice potatoes uniformly using a mandoline for consistent, paper-thin layers that cook evenly and create a perfectly smooth texture.
- Select starchy potatoes like Russet or Yukon Gold to ensure a creamy interior and crispy golden exterior when baked.
- Allow the gratin to rest 10-15 minutes after baking, which helps the dish set and makes cutting and serving much easier without losing structural integrity.
- Reduce fat content by substituting half the heavy cream with low-fat milk or using a lighter cheese blend for a healthier version that still maintains rich flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg