Elevate your side dish game with our Gourmet Crispy Parmesan and Gruyere Potato Gratin. This indulgent dish combines tender Yukon Gold or White potatoes with rich Gruyere and Parmesan cheeses, all bathed in a luxurious garlic-infused cream sauce. Finished with a crispy cheese topping and fragrant thyme, this gratin is a perfect balance of creamy, crispy, and savory flavors that will impress even the most discerning palates.
In our kitchen, the aroma of our Gourmet Crispy Parmesan and Gruyere Potato Gratin is a sure sign of a special occasion. This recipe holds a special place in our family gatherings, a dish that brings everyone together around the table in anticipation of its decadent flavors. I remember the first time I made it for a holiday dinner – the excitement as I arranged the thinly sliced potatoes in a spiral pattern, the satisfaction of pouring the creamy garlic-infused sauce over them, and the joy of seeing the crispy cheese topping emerge from the oven. Since then, it has become a beloved tradition, a dish that never fails to delight and impress.
Why This Gourmet Crispy Parmesan and Gruyere Potato Gratin?
- Luxurious and creamy, with layers of tender potatoes bathed in a garlic-infused cream sauce, and topped with a golden brown, crispy cheese crust.
- The combination of Gruyere and Parmesan cheeses adds a depth of flavor and richness that elevates this gratin to gourmet status.
- Perfect for special occasions or holiday dinners, this dish is sure to impress guests and become a favorite in your recipe repertoire.
- Versatile and make-ahead friendly, this gratin can be prepared in advance and reheated, making it a convenient option for entertaining or busy weeknights.
Ingredients:
- 355 milliliters (1 1/2 cups) of heavy cream
- 2 teaspoons of kosher salt
- 3 cloves of garlic, minced
- 15 grams (1 tablespoon) of butter
- 1 small shallot, diced
- 5 medium Yukon Gold or White potatoes
- 120 grams (1 cup) of grated Gruyere cheese
- 55 grams (1/2 cup) of grated Parmesan cheese
- 5 milliliters (1 teaspoon) of fresh thyme
Directions:
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
- In a small saucepan, combine the heavy cream, kosher salt, and minced garlic. Bring to a simmer over low heat and cook for 5 minutes to infuse the cream with garlic flavor. Remove from heat and set aside.
- Using a mandoline slicer, thinly slice the potatoes to 1/8 inch thickness.
- In a 12-inch cast iron pan, melt the butter over low heat. Add the diced shallot and cook for 5 minutes until caramelized.
- Arrange the sliced potatoes in a spiral pattern on top of the cooked shallots in the cast iron pan.
- Pour the garlic-infused cream mixture over the sliced potatoes.
- Cover the cast iron pan tightly with aluminum foil and bake in the preheated oven for 1 hour and 15 minutes.
- Remove the pan from the oven and switch the oven temperature to broil.
- Uncover the potatoes and sprinkle the grated Gruyere and Parmesan cheeses evenly over the top. Sprinkle with fresh thyme.
- Return the cast iron pan to the oven and broil for 5 minutes, or until the cheese is crispy and bubbling.
- Remove from the oven and serve the gratin warm.
Notes:
- This gratin can be stored in the refrigerator and reheated the next day for leftovers.
- Feel free to customize the gratin by adding other herbs or spices to the cream mixture, or by using different types of cheese according to your preference.
