Name: Easy Crispy Parmesan and Gruyere Potato Gratin Recipe | Cheesy Holiday Side Dish
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Classic European • French-Inspired • Holiday Comfort Food
Ingredients: 3 lbs Yukon Gold or Russet potatoes, thinly sliced; 2 cups heavy cream; 2 garlic cloves, minced; ½ tsp ground nutmeg; 1 tsp fresh thyme leaves; Salt & black pepper, to taste; 1½ cups Gruyere cheese, freshly grated; 1 cup Parmesan cheese, freshly grated; Optional Add-Ins; Caramelized onions; Leeks; Pancetta or bacon

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Why You’ll Love This Recipe

I enjoy this recipe because it’s reliable, crowd-pleasing, and perfect for holidays or special dinners. The combination of nutty Gruyere and savory Parmesan gives incredible depth, while the crispy top adds irresistible texture. I also like that it can be assembled ahead of time, which makes entertaining much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lbs Yukon Gold or Russet potatoes, thinly sliced
2 cups heavy cream
2 garlic cloves, minced
1/2 tsp nutmeg
1 tsp fresh thyme leaves
Salt to taste
Black pepper to taste
1 1/2 cups Gruyere cheese, freshly grated
1 cup Parmesan cheese, freshly grated

Optional add-ins:
Caramelized onions
Leeks
Pancetta
Bacon

Directions

I begin by preheating the oven to 375°F (190°C) and buttering a 9×13-inch baking dish. I slice the potatoes thinly and evenly, since uniform slices help everything cook at the same rate.

In a saucepan over low heat, I warm the heavy cream with garlic, nutmeg, thyme, salt, and black pepper. I don’t let it boil—I just heat it enough to infuse the flavors.

I arrange a layer of potatoes in the baking dish, spoon some of the cream mixture over them, and sprinkle with Gruyere and Parmesan. I repeat the layers until everything is used, finishing with a generous layer of cheese on top.

I cover the dish with foil and bake for 40 minutes. Then I remove the foil and bake for another 20 to 25 minutes, until the top is golden and bubbling. For extra crispiness, I broil it for 2 to 3 minutes at the end, watching carefully.

I let the gratin rest for about 10 minutes before serving so the layers can set.

Servings and Timing

I get about 8 servings from this gratin.
Prep time is approximately 20 minutes.
Cook time is about 1 hour and 5 minutes.
Total time comes to roughly 1 hour and 35 minutes.

Variations

I sometimes add caramelized onions or leeks for a touch of sweetness. When I want extra richness, I layer in crispy pancetta or bacon. I’ve also swapped regular Gruyere for smoked Gruyere when I want deeper flavor.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. When reheating, I warm the gratin in the oven at 325°F, covered with foil, until heated through. I avoid the microwave because it softens the crispy top.

FAQs

Can I make this gratin ahead of time?

I often assemble it the day before, refrigerate it, and bake it just before serving.

What potatoes work best?

I like Yukon Gold for their creaminess, but Russets work well for a softer texture.

Why shouldn’t I use pre-shredded cheese?

I avoid it because freshly grated cheese melts more smoothly and tastes better.

How do I know when it’s fully cooked?

I check that the potatoes are fork-tender and the top is golden and bubbling.

Why is resting time important?

I rest the gratin so the layers hold together when sliced.

Conclusion

I find this Parmesan and Gruyere Potato Gratin to be the ultimate cheesy comfort side dish. It’s elegant, indulgent, and perfect for holidays or cozy dinners, making it a recipe I return to whenever I want something warm, rich, and unforgettable on the table.