Crispy Parmesan and Gruyere Potato Gratin
This Crispy Parmesan and Gruyere Potato Gratin features tender, thinly sliced potatoes layered with cream, garlic, and caramelized shallots, finished with a golden, bubbly cheese topping. A luxurious side dish perfect for gatherings.
6 Servings
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
To make this dish gluten-free, ensure that both cheeses (especially pre-shredded Parmesan) and all spices, including the garlic and fresh herbs, are certified gluten-free. While the base ingredients are naturally gluten-free, always double-check labels for cross-contamination warnings if serving someone with gluten intolerance.