Cream, Gruyère, Parmesan, potatoes, and shallots come together in this decadent side dish that’s rich, golden, crispy, and so satisfying.
Let me tell you about a Christmas Eve that almost ended in takeout.
A few years ago, I had this grand idea to host a fancy dinner with candles, actual cloth napkins, the whole thing. I had the main dish planned down to the minute—but the side? Total blank. I didn’t want a boring old mash or something too fussy. And then I remembered something my grandma once made: a baked potato dish with cream and cheese that basically made everyone stop talking for a second. You know those moments when food actually makes people pause? Yeah. That.
So, I threw together a version using Gruyère and Parmesan because that’s what I had—and shallots, because I wanted to feel fancy. The result? This Crispy Parmesan and Gruyere Potato Gratin. It was golden and bubbling and somehow even better the next day. And now… it’s tradition.
Why You’ll Love This Crispy Parmesan and Gruyere Potato Gratin Recipe?
Here’s the thing. Potato gratin might sound like a dish reserved for restaurants with dim lighting and $40 steaks—but this one’s approachable. It’s got this balance of rustic charm and rich comfort food elegance. You don’t need a culinary degree. Heck, you don’t even have to peel the potatoes.
The Gruyère gives it this nutty, melty base, while the Parmesan crisps up on top into a golden, salty crown. It’s basically mac and cheese energy, but with potatoes. Add the garlic-simmered cream and caramelized shallots, and you’re working with something people will remember. And maybe beg you for the recipe.
Ingredient Notes:
So yeah, simple ingredients—but they each earn their spot.
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Potatoes: I love Yukon Golds or reds—creamy inside, thin skins. But honestly? Use what you’ve got. I’ve even mixed types before.
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Heavy Cream: Don’t skimp here. This is what makes the dish silky. Yes, it’s rich. That’s kinda the point.
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Garlic: We simmer it in the cream so it softens and spreads its mellow warmth throughout the dish.
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Shallots: Slightly sweet, a little fancy. You could sub onions if you’re in a pinch, but shallots add that extra something.
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Gruyère: The melty magic. Nutty, buttery, makes you feel like you’re in a French bistro. (Even if you’re in your slippers.)
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Parmesan: For that sharp, golden topping that gives every bite a bit of texture and saltiness.
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Herbs: A little thyme or chives at the end brightens the whole thing. Fresh is best, but dried works in a pinch.
How To Make Crispy Parmesan and Gruyere Potato Gratin?
Step 1. Preheat and Prep:
Set your oven to 325°F. Grab a cast iron skillet or a baking dish. No need to stress over perfect equipment here—just something that can go in the oven.
Step 2. Slice the Potatoes:
Keep the skins on! Just wash ’em and dry ’em well. Then slice thin—about ⅛ inch. Use a mandolin if you’ve got one, but I usually wing it with a sharp knife.
Step 3. Infuse the Cream:
In a little pot, warm up the cream with the garlic and salt. Simmer for 5 minutes or so. This is your chance to infuse that cream with allll the flavor without burning anything.
Step 4. Caramelize the Shallots:
In the skillet, melt your butter and slowly cook the shallots until soft and golden. Don’t rush this—it’s where the depth comes from.
Step 5. Layer It Up:
Take your potato slices and layer them over the shallots in a spiral. Start from the outside and work your way in. You want them a bit overlapped, like shingles on a roof. It doesn’t have to be perfect—just aim for even-ish.
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Step 6. Pour the Cream & Bake:
Pour the warm cream all over the potatoes. Cover tightly with foil and pop it in the oven for about 1 hour and 15 minutes. That slow bake lets the cream soak in and the potatoes get super tender.
Step 7. Cheese and Broil:
Once it’s tender, take off the foil, crank the oven to broil, and sprinkle on the Gruyère, Parmesan, and herbs. Let it broil for just a few minutes until golden and bubbly on top.
Step 8. Rest, Slice, Serve:
Give it 15 minutes to cool and set. This is really important if you want clean slices and that perfect balance of gooey and crispy.
Storage Options:
This keeps surprisingly well! Cover any leftovers and store in the fridge for 3–4 days. Reheat in the oven at 350°F—toss a little foil over the top so it doesn’t dry out. If it’s looking a little too firm, drizzle on a spoonful of cream before reheating. Freezing? Eh, not my fave—the texture can get a little weird. But if you must, go for it.
Variations and Substitutions:
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No Gruyère? Try Fontina or Swiss. Something melty with flavor.
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Want a protein boost? Add cooked bacon bits or sautéed mushrooms in between the layers.
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Lighter version? Use half-and-half instead of cream. Just don’t expect the same richness.
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Herbs: Thyme, rosemary, or even sage in fall. Get creative.
What to Serve with Crispy Parmesan and Gruyere Potato Gratin?
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Roast chicken, beef tenderloin, or even a grilled steak.
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A crisp green salad with lemon vinaigrette (because balance).
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Sautéed greens like kale or spinach.
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Or honestly… just this and a glass of wine.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble, bake, and reheat with foil. Or bake it halfway, refrigerate, and finish it off when you’re ready to serve.
Can I make it vegetarian or gluten-free?
Good news—it already is vegetarian. And gluten-free too, as long as your cheese is certified GF.
Can I double it?
Totally. Just use a larger dish and add about 15–20 minutes to the baking time.
If you’ve made it this far, I hope you’re feeling inspired—and maybe a little hungry. This Crispy Parmesan and Gruyere Potato Gratin isn’t just a side dish. It’s that thing people remember. The one they ask about. The one you make “just one more time”… even when it’s not a holiday.
So go ahead—slice, layer, bake, and enjoy the heck out of it.
And hey, if you do make it? Let me know. I’d love to hear how it turned out (and if anyone in your house did a happy dance after the first bite).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Parmesan and Gruyere Potato Gratin
Ingredients
- 1½ cups heavy cream
- 2 teaspoons kosher salt
- 3 cloves garlic minced
- 2 tablespoons unsalted butter
- 2 small shallots finely diced
- 5 medium red Yukon gold, or white potatoes (skins on)
- 1 cup Gruyère cheese grated
- ½ cup Parmesan cheese grated
- 1 teaspoon fresh thyme or chives finely chopped
Instructions
Preheat the Oven
- Preheat your oven to 325°F (165°C) and set aside a 12-inch cast iron skillet or oven-safe baking dish.
Prepare the Potatoes
- Rinse and dry the potatoes thoroughly. Using a sharp knife or mandolin, slice the potatoes into even ⅛-inch rounds. Leave the skins on for texture and added flavor.
Infuse the Cream
- In a small saucepan over low heat, combine the heavy cream, kosher salt, and minced garlic. Simmer for approximately 5 minutes, stirring occasionally, to infuse the flavors. Remove from heat and set aside.
Caramelize the Shallots
- In your prepared skillet, melt the unsalted butter over low heat. Add the diced shallots and cook, stirring frequently, until softened and lightly caramelized, about 5 to 7 minutes. Remove from heat.
Layer the Potatoes
- Arrange the potato slices over the shallots in a tight, overlapping spiral, beginning at the outer edge and working inward to create an even pattern.
Assemble and Bake
- Pour the infused cream evenly over the layered potatoes. Cover the skillet tightly with aluminum foil. Transfer to the oven and bake for 1 hour and 15 minutes.
Broil the Cheese Topping
- Remove the foil. Increase the oven temperature to broil (500°F/260°C). Sprinkle the Gruyère and Parmesan cheeses evenly over the potatoes, followed by the chopped thyme or chives. Broil for 3 to 5 minutes, or until the top is golden and bubbly.
Rest and Serve
- Remove from the oven and allow the gratin to rest for at least 15 minutes before slicing and serving. This resting period helps the dish set and enhances its texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
