Crispy Parmesan and Gruyere Potato Gratin
A delightful layer of tender, thinly sliced potatoes bathed in a rich, creamy sauce of Gruyere and Parmesan, topped with a crispy finish.
Servings: 6 servings
Calories: 350kcal
Ingredients
Cream and Seasoning
- 1.5 cups heavy cream For a rich sauce
- 2 teaspoons kosher salt
- 3 cloves garlic, minced Infuses flavor into the cream
Vegetables and Starch
- 1 tablespoon butter For sautéing shallots
- 1 small shallot, diced Adds sweetness
- 5 medium Yukon Gold or white potatoes, thinly sliced Use a mandolin if possible for even slices
Cheese and Herbs
- 1 cup grated Gruyere cheese Adds nutty flavor
- 0.5 cup grated Parmesan cheese Provides sharpness
- 1 teaspoon fresh thyme leaves Enhances flavor
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a small saucepan, combine heavy cream, kosher salt, and minced garlic, bringing the mixture to a simmer for about 5 minutes.
- Thinly slice the potatoes.
- Melt butter in a skillet over low heat, add shallots, and sauté for 5 minutes until golden.
Cooking
- Layer the potato slices over the shallots in the skillet.
- Pour the infused cream over the potatoes.
- Cover the skillet with foil and bake for 1 hour and 15 minutes until tender.
- Remove from the oven, increase the temperature to broil, and sprinkle cheeses and thyme on top.
- Broil for about 5 minutes until the cheese is golden and bubbly.
- Allow your gratin to rest before serving.
Notes
For extra flavor, consider adding a pinch of nutmeg to the cream. Use freshly grated cheese for better melting and flavor.