Description
This Crispy Parmesan and Gruyere Potato Gratin is a delicious and indulgent side dish that combines layers of thinly sliced potatoes with a rich, cheesy sauce. Topped with a crispy crust of Parmesan and Gruyere, this gratin is the perfect accompaniment to any meal.
Ingredients
Units
Scale
Potato Gratin:
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 cup grated Parmesan cheese
- 1 cup grated Gruyere cheese
- 2 cups heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Crispy Topping:
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyere cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
- Make the sauce: In a saucepan, heat the cream, garlic, butter, salt, and pepper over medium heat until hot but not boiling.
- Layer the potatoes: Arrange a layer of sliced potatoes in the baking dish. Pour some of the cream mixture over the potatoes and sprinkle with Parmesan and Gruyere. Repeat the layers until all ingredients are used.
- Add the topping: In a small bowl, mix the Parmesan, Gruyere, breadcrumbs, and melted butter. Sprinkle this mixture over the top of the gratin.
- Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 20-30 minutes or until the top is golden brown and the potatoes are tender.
- Serve: Let the gratin cool slightly before serving. Enjoy!
Notes
- You can add some fresh herbs like thyme or rosemary for extra flavor.
- Make sure to slice the potatoes thinly and evenly for even cooking.
- This gratin pairs well with roasted meats or poultry.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 2g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg
