Description
Creamy Parmesan Gruyere Potato Gratin delivers luxurious layers of cheesy comfort straight from French culinary traditions. Crispy golden edges and rich, melted cheese invite comfort seekers to savor each delectable, herb-infused bite.
Ingredients
Scale
Main Ingredients:
- 3 Yukon Gold potatoes, peeled and thinly sliced
- 1 cup gruyere cheese, grated
- 1 cup parmesan cheese, grated
- 1 cup heavy cream
- 1 cup whole milk
Seasoning and Herbs:
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Preparation Ingredient:
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 375°F (190°C) and generously butter a cast iron skillet or baking dish to prevent sticking and ensure easy removal.
- Create a luxurious cream base by whisking together heavy cream, whole milk, minced garlic, thyme, nutmeg, salt, and pepper in a medium bowl until thoroughly combined.
- Arrange the first layer of potato slices in the prepared dish, carefully overlapping them to ensure uniform cooking and maximum flavor absorption.
- Drizzle half of the cream mixture over the initial potato layer, allowing it to seep into every crevice and infuse the potatoes with rich, aromatic flavors.
- Distribute half of the Gruyere and Parmesan cheeses evenly across the first layer, creating a decadent cheese foundation.
- Repeat the layering process with remaining potato slices, pouring the rest of the cream mixture and topping with the final layer of cheese.
- Cover the dish with aluminum foil and bake for 45 minutes, ensuring even cooking and moisture retention.
- Remove the foil and continue baking for an additional 15-20 minutes until the top turns golden brown and develops a crispy, caramelized texture.
- Allow the gratin to rest for a few minutes after removing from the oven, which helps the layers set and makes serving easier.
- Optional: Garnish with fresh thyme sprigs for an elegant presentation and an extra burst of herbal aroma before serving.
Notes
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for the creamiest, most luxurious texture that absorbs cream beautifully.
- Slice Uniformity is Key: Use a mandoline or sharp knife to create consistent potato slices, ensuring even cooking and a professional-looking gratin.
- Cheese Flexibility: Swap Gruyere with similar melting cheeses like Emmental or Comté if unavailable, maintaining the rich, nutty flavor profile.
- Make-Ahead Friendly: Prepare the gratin earlier in the day and refrigerate, then bake just before serving to save time during meal preparation.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg