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Golden Baked Potato Gratin with Gruyère and Parmesan

This golden, cheesy gratin is a comforting and elegant weeknight dish that's perfect for busy families.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold or Russet potatoes, peeled and sliced 1/8-inch thick You can leave the skins on if you prefer.
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter, plus extra for greasing
  • 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
  • 1/8 teaspoon freshly grated nutmeg (optional) Recommended for added flavor.
  • to taste Salt and freshly ground black pepper
  • 8 ounces Gruyère cheese, grated
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons finely chopped chives or parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Butter the baking dish.
Layering Potatoes
  1. Arrange a single layer of sliced potatoes in the dish, slightly overlapping. Sprinkle with salt and pepper, then a light dusting of Gruyère and Parmesan. Repeat until all potatoes are used, reserving about 1/2 cup of Gruyère for the top.
Making the Cream Mixture
  1. In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 30-45 seconds. Pour in the heavy cream and milk, add thyme and nutmeg, and warm gently until just below a simmer. Season with salt and pepper to taste.
Pouring and Pressing
  1. Pour the warmed cream mixture evenly over the potato layers. Use a spatula to press the layers gently down.
Topping and Baking
  1. Sprinkle the reserved Gruyère and remaining Parmesan evenly on top. Cover tightly with foil and bake for 45 minutes.
Browning to Perfection
  1. After 45 minutes, remove the foil and bake for an additional 20-30 minutes until golden brown and tender when pierced.
  2. For extra crispiness, broil on high for 2-3 minutes, watching closely.
Resting and Garnishing
  1. Let the gratin sit for 10-15 minutes before serving. Garnish with chopped chives or parsley.

Notes

For a make-ahead option, assemble and refrigerate up to 24 hours. Add 10-15 minutes to bake time if baking straight from the fridge.