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Parmesan and Gruyere Potato Gratin

Parmesan and Gruyere Potato Gratin

Inspired by classic French Dauphinois Potato Bake, this Parmesan and Gruyere Potato Gratin combines creamy potatoes, garlic-infused cream, and golden bubbling cheese for an elegant, cozy side dish worthy of any meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 1 1/2 cups Gruyere cheese, shredded
  • 3/4 cup Parmesan cheese, grated
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 2 tbsp butter
  • to taste salt and pepper

Equipment

  • baking dish
  • saucepan
  • mandoline slicer
  • mixing spoon
  • knife and cutting board

Method
 

  1. Preheat oven to 375°F (190°C). Grease a medium baking dish with butter.
  2. In a saucepan, gently heat cream with minced garlic, salt, pepper, and thyme until warm. Do not boil.
  3. Layer thinly sliced potatoes in the baking dish. Pour a little warm cream mixture over each layer and sprinkle with Gruyere and Parmesan.
  4. Repeat layering until all ingredients are used. Finish with a thick layer of cheese on top.
  5. Bake uncovered for 50–60 minutes until the top is golden brown and the potatoes are tender.
  6. Let rest for 10 minutes before serving to allow the sauce to set.

Nutrition

Calories: 420kcalCarbohydrates: 26gProtein: 14gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 95mgSodium: 430mgPotassium: 670mgFiber: 2gSugar: 2gVitamin A: 1150IUVitamin C: 16mgCalcium: 340mgIron: 1.2mg

Notes

Use a mandoline for perfect slices. For a lighter version, swap half the potatoes with cauliflower and use coconut cream. Add a pinch of nutmeg or Dijon mustard to deepen the flavor. Assemble a day ahead for meal prep ease.

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