Crispy Parmesan and Gruyère Potato Gratin
A delightful layered dish featuring tender potatoes in a creamy garlic-infused sauce, topped with a golden crust of cheese.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the gratin
- 5 medium Yukon Gold or white potatoes, thinly sliced This forms the heart of the dish.
- 1 1/2 cups heavy cream For that rich, creamy foundation.
- 2 teaspoons kosher salt To enhance the overall flavors.
- 3 cloves garlic, finely minced Adding a fragrant and savory depth.
- 1 tablespoon butter For sautéing and adding richness.
- 1 small shallot, finely diced Introducing a sweet, subtle onion flavor.
- 1 cup grated Gruyère cheese For a creamy, nutty layer.
- 1/2 cup finely grated Parmesan cheese Giving a sharp, salty kick to the topping.
- 1 teaspoon fresh thyme leaves Adding a touch of earthy freshness.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a small saucepan over low heat, combine the heavy cream, kosher salt, and minced garlic. Let it simmer gently for about 5 minutes.
- Thinly slice the potatoes to about 1/8-inch thickness.
- In a skillet, melt the butter over medium heat. Add the diced shallots and sauté for about 5 minutes until soft.
Layering and Baking
- In a greased baking dish, arrange the potato slices over the caramelized shallots.
- Pour the infused cream over the layered potatoes.
- Cover with foil and bake for 1 hour and 15 minutes.
- Remove the foil and sprinkle Gruyère and Parmesan cheese on top. Broil for about 5 minutes until bubbly and golden brown.
- Let the gratin rest for a few minutes before serving.
Notes
Use a mandoline slicer for uniform potato slices. Experiment with herbs like rosemary or sage, or add breadcrumbs for extra crunch. Can substitute heavy cream with half-and-half for a lighter option.