Crispy Parmesan and Gruyère Potato Gratin Recipe
To say this is the best potato gratin recipe you’ll ever experience is a bold statement… and it’s one that I stand behind. This potato side dish recipe is SO FREAKING GOOD. Buttery, cheesy, herby, crispy—it has it all. Perfect for Thanksgiving, but also any dinner at home, this potato gratin recipe is comfort food. It’s also easy to make and pairs well with many different main courses. Here’s how to make it!
The Best Potato Side Dish Recipe: Crispy Parmesan and Gruyère Potato Gratin
When I tell you that these are the best potatoes I’ve ever had, what I really mean is that I’m on my third batch of making this potato gratin recipe in the span of a month. It’s that good. And don’t feel limited to only make this side dish recipe for Thanksgiving. Potatoes are the ultimate comfort food, especially when covered in herby, buttery cheese! I love this potato recipe as a side dish for at-home steak nice, to pair with a simple roast chicken or honestly… on it’s own.
Whether you’re planning a full Thanksgiving meal or simply bringing the side dish, I love this dish. It pairs so well with some of our other recipes like this Crispy Brussels Sprouts with Caesar Dressing Recipe and this Homemade Vegan & Vegetarian Stuffing Recipe with Mushrooms.
Here’s our cheesy and crispy potato gratin recipe, written just for you by my super-talented recipe developer Josh Borden:
Crispy Parmesan and Gruyère Potato Gratin Recipe
Ingredients
- 2 cups heavy cream
- 2 teaspoons kosher salt
- 3 garlic cloves minced
- 1 tablespoon butter
- 1 shallot small, diced
- 5 Yukon Gold or white potatoes medium-sized
- 1 cup Gruyère cheese grated
- 1/2 cup Parmesan cheese grated
- 1 bunch fresh thyme
- 2 sprigs fresh rosemary
- Maldon salt to finish
Instructions
- Preheat your oven to 325°F (163°C). In a small saucepan, combine the heavy cream, salt, rosemary, thyme and minced garlic. Heat on low until it simmers, then cook for 5 minutes to infuse the flavors. Remove from heat, strain the mixture, and set aside.
- Using a mandoline slicer, thinly slice the potatoes to ⅛ inch thickness. In a 12-inch cast iron pan, melt the butter over low heat and add the diced shallot. Sauté for 5 minutes until caramelized.
- Arrange the sliced potatoes in a spiral pattern over the shallots in the cast iron pan, then pour the cream mixture evenly over the potatoes. Cover the pan tightly with aluminum foil and bake in the preheated oven for 1 hour.
- After baking, switch the oven setting to broil. Top the potatoes with the grated Gruyère and Parmesan cheeses, then sprinkle with fresh thyme. Broil for about 5 minutes or until the cheese is golden and bubbly.
- Remove from the oven and serve warm, finishing with a sprinkle of Maldon salt.
Notes
Nutrition
And to make holiday hosting even easier, here are a few helpful answers to frequently asked questions about potato gratin:
Can potato gratin be made ahead?
This gratin recipe can be made a day ahead, which is super helpful when planning your Thanksgiving menu! Assemble the entire dish and bake as usual, then wrap tightly with foil and refrigerate until you’e ready to reheat it the next day. To reheat, place in a pre-heated oven at 350° for 30 minutes, then add the cheese to the top and broil until golden brown.
Can you freeze potato gratin?
We don’t recommend freezing this potato recipe because freezing typically changes the texture of potatoes resulting in a grainy texture. Similarly, the dairy could separate and we don’t want that!
Can you reheat potato gratin?
Yes! To reheat either the full dish or leftovers, place in a pre-heated oven at 350° for 30 minutes, then add the cheese to the top and broil until golden brown.
Leave a comment and let us know what you think of our potato gratin recipe! We’ve got a few more delicious holiday recipes coming, too, so be sure to stay tuned.
