Can I make this potato gratin ahead of time?

Absolutely! Assemble it up to a day in advance—just hold off on pouring the cream mixture until right before baking. Cover tightly and refrigerate. You might need to add 5-10 minutes to the bake time since it'll be cold from the fridge.

Why did my gratin turn out soggy?

Three likely culprits: slicing potatoes too thick (they won't cook through evenly), skipping the resting time (that cream needs to set!), or using pre-shredded cheese (those anti-caking agents prevent proper melting). Stick to fresh ingredients and proper slicing, and you'll get that perfect crispy top every time.

Can I freeze leftovers?

Technically yes, but the texture won't be the same—potatoes tend to get grainy after freezing. If you must, freeze individual portions and reheat in a 350°F oven until warmed through. A quick broil at the end helps revive some crispiness!

What's the best potato for gratin?

Yukon Golds are my go-to—they hold their shape but still get creamy. Russets work if you rinse the starch off first, and red potatoes can be too waxy. The key is uniform slices no thicker than 1/8 inch.

Crispy Parmesan and Gruyere Potato Gratin: The Perfect 5-Star Side Dish

Description

A rich and crispy potato gratin layered with parmesan and gruyere cheese, baked to golden perfection.

Ingredients

2 lbs potatoes, thinly sliced
1 cup grated parmesan cheese
1 cup grated gruyere cheese
2 cups heavy cream
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tbsp butter, for greasing

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Instructions

Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
Layer half of the sliced potatoes in the dish. Sprinkle with half of the parmesan and gruyere cheese.
Repeat with the remaining potatoes and cheese.
In a bowl, mix the heavy cream, garlic, salt, and pepper. Pour over the potatoes.
Bake for 45-50 minutes until golden and crispy on top.
Let rest for 5 minutes before serving.

Notes

Use a mandoline for even potato slices.
Let the gratin cool slightly to set before cutting.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Side Dish
Method: Baking
Cuisine: French