Crispy Parmesan and Gruyere Potato Gratin Recipe

Crispy Parmesan and Gruyere Potato Gratin Recipe

Crispy Parmesan and Gruyere Potato Gratin is the ultimate comfort food, combining thinly sliced potatoes with rich, creamy layers of Gruyere and Parmesan cheese. Baked to golden perfection, this dish features a crispy top and velvety interior that’s irresistible. Perfect for holiday feasts or weeknight dinners, it pairs beautifully with roasted meats or vegetables. The addition of garlic and nutmeg elevates its flavor profile, making it a standout side dish. Easy to prepare yet indulgent, it’s a recipe you’ll turn to again and again!

Ingredients:

4 large potatoes (about 2 pounds)

1 cup grated Gruyere cheese

1 cup grated Parmesan cheese

2 cups heavy cream

2 cloves garlic, minced

1/4 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons butter (for greasing the dish)

Fresh parsley (for garnish, optional)

Instructions:

1. Preheat Oven: Set your oven to 375°F (190°C). Grease a baking dish with butter for a non-stick base.

2. Prepare the Potatoes: Peel and thinly slice the potatoes (about 1/8 inch thick). Use a mandoline for perfectly even slices.

3. Make the Cream Mixture: In a mixing bowl, combine heavy cream, minced garlic, nutmeg, salt, and pepper. Stir until well blended.

4. Layer the Dish:

Spread half the potato slices in the greased baking dish.

Pour half the cream mixture evenly over the potatoes.

Sprinkle half the Gruyere and Parmesan cheeses on top.

Repeat with the remaining potatoes, cream, and cheeses.

5. Bake: Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30-40 minutes until the top turns golden and crispy.

6. Cool and Serve: Allow the gratin to cool for about 10 minutes before serving. Garnish with fresh parsley for a pop of color and flavor (optional).

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Pro Tip: Serve this Crispy Parmesan and Gruyere Potato Gratin as a side for roasted chicken, steak, or a festive holiday meal! It’s the ultimate comfort food your family will love.