Honestly, the sound of bubbling cheese and the smell of roasting potatoes always takes me back to my grandma’s kitchen. She’d pull a golden, crispy-edged gratin from her oven, the aroma wrapping around you like a warm hug on a chilly evening. This Crispy Parmesan and Gruyere Potato Gratin is exactly the kind of dish that makes you feel cozy inside and out — layers of tender, thinly sliced potatoes bathed in a creamy cheese sauce topped with a lusciously crunchy crust. I can’t wait for you to try this because it’s the kind of recipe that turns any dinner into something special without too much fuss.
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese, divided
2 tablespoons unsalted butter, cut into small pieces
How I Make It
Step 1:
Start by preheating your oven to 350°F. While that warms up, peel and thinly slice your potatoes. I find a mandoline slicer makes this a breeze and ensures everything cooks evenly. Toss the potato slices in a large bowl with salt, pepper, minced garlic, and thyme so each piece is seasoned right from the start.
Step 2:
Next, heat the heavy cream and milk gently in a saucepan until just warm — you don’t want it boiling! This will be the creamy base your potatoes soak in, so warming it up helps them cook beautifully and absorb the flavors.
Step 3:
Grab a buttered 9×13 inch baking dish and layer about half the potatoes evenly in the bottom. For the first layer, sprinkle half the Gruyere and Parmesan cheeses on top. Then carefully pour half of your warm cream mixture over it.
Step 4:
Repeat the layering process with the remaining potatoes, cheeses, and cream. Press down gently with your hands to pack the layers slightly—it helps everything cook uniformly and hold together.
Step 5:
Scatter the remaining Parmesan on top and dot the surface with small pieces of butter. This is the secret to that gorgeous golden, crispy crust that makes this gratin irresistible.
Step 6:
Pop the dish in the oven and bake for about 60 minutes, or until the potatoes are tender and the top is golden brown and bubbling. I like to check around 50 minutes and cover with foil if the top is browning too quickly while the potatoes finish cooking.
Variations & Tips
Swap Yukon Golds for Russet potatoes for a fluffier texture.
Add a pinch of nutmeg to the cream for a warm, subtle spice.
Use part-skim milk instead of whole for a lighter version (though less rich).
Mix in finely chopped caramelized onions or sautéed mushrooms for extra flavor.
Try grating a little sharp cheddar with the Gruyere for a tangy twist.
If you don’t have thyme, rosemary or sage work beautifully too.
How I Like to Serve It
This gratin is a dream alongside roasted chicken or a juicy steak, perfect for a cozy family dinner or when guests come over. It also pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil, balancing out the richness. During holiday meals, I like to place it front and center, letting everyone scoop their favorite crispy corner piece.
Notes
Store leftovers covered in the fridge for up to 3 days; reheat in a 350°F oven to crisp the top again.
For quicker prep, slice potatoes a day ahead and soak in cold water to remove excess starch — just dry thoroughly before layering.
Closing: With its perfect mix of creamy, cheesy, and crispy, this potato gratin never fails to bring comfort and smiles to the table every time I make it.
