Parmesan & Gruyère Potato Gratin
A comforting and creamy potato dish layered with rich cheese and baked to perfection, ideal for family gatherings.
Ingredients
Main Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced About 4 large potatoes
- 1 cup heavy cream For the creamy layer
- 1 cup milk For the creamy layer
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 9x13 inch baking dish with a little butter.
- In a bowl, whisk together the heavy cream, milk, garlic powder, salt, and black pepper.
- Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping.
- Sprinkle half of the Gruyère and Parmesan cheese over the potatoes.
- Add another layer of the remaining potatoes and then the remaining cheese.
- Pour the cream mixture evenly over the layers.
- Cover with aluminum foil (shiny side down) and bake for about 40 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Let cool for 5-10 minutes before serving and garnish with fresh parsley.
Notes
Use starchy potatoes like russets for the best texture. Cheese substitutions can include Emmental or sharp cheddar. Layer carefully to avoid mushiness, and you can prepare layers ahead of time. Leftovers can be refrigerated for up to 3 days or frozen for up to a month.