Crispy Parmesan and Gruyere Potato Gratin
A comforting dish featuring tender, creamy potatoes layered with rich cheeses, perfect for family dinners or special occasions.
Servings: 6 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1.5 cups heavy cream Rich and velvety, this is the star ingredient.
- 2 teaspoons kosher salt Essential for enhancing the flavors.
- 3 cloves garlic, finely minced Adds a fragrant kick.
- 1 tablespoon butter For caramelizing the shallots.
- 1 small shallot, finely diced Adds subtle sweetness.
- 5 medium Yukon Gold or white potatoes, thinly sliced Provides body and tender texture.
- 1 cup grated Gruyere cheese Nutty and creamy, melts beautifully.
- 0.5 cups finely grated Parmesan cheese Adds a sharp, salty bite.
- 1 teaspoon fresh thyme leaves Elevates the flavor profile.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a small saucepan over low heat, combine the heavy cream, kosher salt, and minced garlic. Simmer for about 5 minutes, then remove from heat.
- Thinly slice the potatoes to about 1/8-inch thickness.
- Melt the butter in a skillet over low heat, add the shallots, and caramelize them for about 5 minutes.
Layering
- Arrange the potato slices in an overlapping spiral pattern in the skillet.
- Pour the infused cream evenly over the potatoes.
Baking
- Cover the skillet with foil and bake for 1 hour and 15 minutes until the potatoes are tender.
- Increase oven temperature to broil, sprinkle cheese over potatoes, and broil for about 5 minutes until bubbly and golden.
Serving
- Let the gratin rest for a few minutes before serving.
Notes
For variation, mix different potato types or cheeses. Store leftovers in an airtight container for up to 3 days, or freeze them for up to 2 months.