Bubbly, Crispy Potato Gratin with Parmesan & Gruyere

First, thank you for stopping by! Sharing these recipes with you always brings me so much joy. This Potato Gratin with Parmesan & Gruyere is one of those recipes that makes any meal feel instantly elevated. Think layers of tender potatoes, infused with garlic cream, and topped with a cheesy, golden crust. Whether it’s for Thanksgiving, Christmas, or just a cozy family dinner, this dish will have everyone going back for seconds!

Why You’ll Love Potato Gratin with Parmesan & Gruyere

• 🥔 Creamy layers of thinly sliced potatoes infused with garlic cream.
• 🧄 Savory depth from parmesan and Gruyere that melt beautifully.
• 🍽 Showstopper side dish – perfect for holidays or special dinners.
• ⏱️ Make-ahead friendly – assemble ahead and bake when ready!

Ingredients You’ll Need 🛒

• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, thinly sliced (use a mandoline if possible)
• 1 cup Gruyere cheese, shredded
• ½ cup Parmesan cheese, grated
• 2 tbsp unsalted butter, cut into small cubes
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp fresh thyme (optional)

Tools You’ll Need

• 9×13-inch baking dish or gratin dish
• Saucepan
• Whisk
• Mandoline or sharp knife
• Aluminum foil

Step-by-Step Instructions

1. Preheat Oven – Set oven to 375°F (190°C). Grease a baking dish with butter.
2. Make Cream Base – In a saucepan, heat cream, milk, garlic, salt, pepper, and thyme until just simmering. Remove from heat.
3. Layer Potatoes – Arrange one-third of the potato slices in the baking dish. Pour some cream mixture over, sprinkle Gruyere and Parmesan. Repeat layers until all potatoes are used.
4. Top & Bake – Finish with cream and remaining cheese. Dot with butter. Cover with foil and bake for 45 minutes.
5. Crisp the Top – Remove foil and bake an additional 20–25 minutes until golden and bubbly.
6. Rest & Serve – Let gratin rest 10 minutes before serving so the layers set.

Serving Suggestions

• Serve alongside roast chicken, beef tenderloin, or baked ham.
• Pair with a crisp green salad for balance.
• Add sautéed mushrooms or caramelized onions between layers for extra flavor.

Storage & Reheating

• Fridge: Store covered for up to 3 days.
• Freezer: Wrap tightly and freeze up to 2 months (best before baking).
• Reheat: Warm in oven at 350°F until bubbly.

FAQs About Potato Gratin

Can I use half-and-half instead of cream? Yes, but it won’t be as rich—add an extra ½ cup cheese to make up for it.

Can I prepare this a day ahead? Definitely! Assemble, cover, and refrigerate overnight. Bake just before serving.

What’s the difference between au gratin and scalloped potatoes? Gratin always has cheese baked on top; scalloped potatoes rely on cream sauce only.

Nutrition (per serving, approx. 8 servings)

• Calories: 340
• Protein: 10g
• Carbs: 28g
• Fat: 22g