Parmesan Gruyere Potato Gratin


The weather was perfect this past Easter weekend. Spring was definitely in the air and the view, magnificent! Catalina was in full view and sailboats were scatted across the ocean. I loved lying out by the pool with my hubby, reading my book (yes, a cookbook) and listening to the sounds of water falling from the pool slide and trickling out of our fountain. Makes me super excited for summer.

kitchen potatao

For dinner I made a side dish of these yummy Parmesan Gruyere potato gratin with lamb. The Parmesan added a perfect sharpness of cheese flavor, which combined well with the hint of garlic. This dish is basically mac and cheese, but with potatoes instead of macaroni.

Kitchen Potato Gratin 1

This dish is a classic comfort food and so simple to make. Once again, I’m making a modern comfort food dish. The combination of the Parmesan and Gruyere is what gives it a modern twist.

Gruyere cheese is made of cow’s milk and produced in Switzerland and France. It has a nutty, rich flavor and melts wonderfully.


I hope you too are enjoying the beginnings of this Spring Season!

Recipe: Parmesan Gruyere Potato Gratin


6 tablespoons (3/4) stick unsalted butter, plus 1 tablespoon more for preparing baking dish
1 clove garlic, minced
2 cups heavy (whipping) cream
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
3 ½ pounds Russet Potatoes, peeled and cut crosswise into ¼-inch slices
1 cup (reserve ¼ cup for topping) Parmesan cheese (go for the gusto and use Parmigiano-Reggiano), grated
1 cup (reserve ¼ cup for topping) Gruyere cheese, grated


Preheat oven to 375 degrees. Coat a large 9-by-13-inch casserole dish with 1 tablespoon of butter.

In a large saucepan over medium-low heat, melt the 6 tablespoons butter , add the garlic and cook 1 minute, until fragrant. Add the cream, bring to a simmer, and cook, uncovered, until reduced by one-third, 12 to 14 minutes. Stir in the salt, pepper, and nutmeg and remove from heat.

In a large bowl, combine the potatoes and ¾ cup each of the Parmesan and Gruyere cheese and cream mixture, stir to combine. Transfer mixture to the prepared casserole dish. Cover the dish with aluminum foil and seal the edges well.

Bake the gratin for 45 minutes. Remove the foil and evenly scatter the remaining Parmesan and Gruyere cheese over to the top. Continue baking, uncovered, until the liquid is bubbling, the potatoes are tender when pierced with a knife, and the cheese in nicely browned, about 30 minutes longer.

Remove from the oven and let rest for 5 minutes before serving. Serve directly from the dish.

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