Easy Crispy Parmesan and Gruyere Potato Gratin Recipe | Cheesy Holiday Side Dish
Easy crispy Parmesan and Gruyere potato gratin layered with cream, garlic, and herbs, baked until golden and bubbly for the perfect holiday side dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8
- Category: Side Dish
- Method: cooking
- 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
Instructions
Preheat & Prep
Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
Slice Potatoes
Slice potatoes thinly and evenly using a mandoline or sharp knife.
Warm Cream Mixture
In a saucepan over low heat, warm the cream with garlic, nutmeg, thyme, salt, and pepper until fragrant. Do not boil.
Layer the Gratin
Arrange a layer of potatoes in the baking dish. Spoon some cream mixture over the potatoes, then sprinkle with Gruyere and Parmesan.
Repeat layers until all ingredients are used, finishing with a generous cheese topping.
Bake Covered
Cover tightly with foil and bake for 40 minutes.
Bake Uncovered
Remove foil and bake an additional 20–25 minutes, until golden and bubbling.
Broil for Crispiness
Broil for 2–3 minutes to achieve an extra crispy top (watch closely).
Rest & Serve
Let the gratin rest for 10 minutes before serving so the layers set.
Notes
Make-Ahead: Assemble up to 24 hours in advance; refrigerate and bake before serving.
Storage: Refrigerate leftovers for up to 3 days.
Reheating: Warm at 325°F, covered with foil, to maintain texture.
Avoid These Mistakes:
Potatoes sliced too thick
Pre-shredded cheese
Skipping rest time
