Roasted Garlic Potatoes au Gratin

Roasted Garlic Potatoes au Gratin is a rich, creamy, and comforting side dish made with thinly sliced potatoes baked in a velvety garlic-infused cream sauce. Enhanced with a blend of Gruyère and Parmesan cheeses and finished with fresh herbs, this recipe is the perfect accompaniment to roasted meats, holiday dinners, or any hearty main course.

Why You’ll Love This Recipe

• Infused with the deep, mellow flavor of roasted garlic

• Features layers of tender, thinly sliced potatoes

• Ultra-creamy sauce made with heavy cream and cheese

• A golden, bubbling top with perfectly crisp edges

• Elegant enough for holidays, simple enough for weeknights

• Customizable with different cheeses and herbs

• Comforting, satisfying, and rich in flavor

• Freezer-friendly and ideal for make-ahead prep

• Impresses guests with its beautiful presentation

• Family-approved and kid-friendly

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Medium starchy potatoes (such as Russet or Yukon Gold), thinly sliced

• 1 head garlic

• Heavy cream (double cream)

• Whole milk

• Unsalted butter

• Fresh thyme leaves (or dried thyme)

• Nutmeg

• Grated Parmesan cheese

• Shredded Gruyère or mozzarella cheese

• Salt and ground black pepper

• Fresh chives, for garnish

Directions

1. Preheat the Oven:
   Set your oven to 375°F (190°C).

2. Roast the Garlic:
   Cut the top off a head of garlic to expose the cloves. Place it on a sheet of foil, drizzle with olive oil, and sprinkle with a pinch of salt. Wrap in foil and roast in the oven for about 30 minutes, until golden and soft. Allow to cool slightly before handling.

3. Prepare the Baking Dish:
   Lightly grease a 9×13-inch (23×33 cm) baking dish with butter. Set aside.

4. Slice the Potatoes:
   Peel and thinly slice the potatoes using a mandoline slicer or sharp knife. Arrange the slices upright in stacks in the baking dish, continuing until all slices are used and the dish is filled.

5. Make the Cream Mixture:
   In a medium saucepan over medium heat, combine the heavy cream, whole milk, 1 tablespoon of butter, half of the grated Parmesan cheese, thyme, nutmeg, and a pinch of salt and pepper. Stir gently until the butter is melted and everything is combined. Do not bring to a boil.

6. Incorporate the Roasted Garlic:
   Squeeze the roasted garlic cloves out of their skins and mash into a paste. Stir the paste into the warm cream mixture until smooth and fully blended.

7. Assemble the Dish:
   Pour the cream mixture evenly over the sliced potatoes. Top with shredded Gruyère (or mozzarella) and the remaining Parmesan cheese.

8. Bake:
   Bake uncovered for 1 hour and 10 minutes, or until the potatoes are tender and the top is golden and bubbly.

9. Garnish and Serve:
   Let the dish rest for 5–10 minutes before serving. Garnish with freshly chopped chives for a fresh finish.

Servings and timing

• Servings: 8

• Prep Time: 30 minutes

• Cook Time: 1 hour 10 minutes

• Total Time: 1 hour 40 minutes

• Calories per serving: Approximately 416 kcal

Variations

• Cheese Blend: Mix Gruyère with cheddar, Swiss, or Fontina for a different cheese profile.

• Herb Swap: Try rosemary, sage, or tarragon instead of thyme for an herbal twist.

• Add Protein: Incorporate cooked ham or pancetta between layers for a heartier dish.

• Spicy Touch: Add a pinch of cayenne or chili flakes to the cream mixture.

• Vegetable Add-In: Layer in thin slices of onion, leeks, or sautéed mushrooms.

• Lighter Version: Use half-and-half instead of heavy cream, though richness will be reduced.

• Crust Topping: Add breadcrumbs mixed with butter and herbs for a crunchy topping.

• Individual Servings: Bake in ramekins for elegant single-serve portions.

• Low-Lactose: Use lactose-free cream and cheese substitutes.

• No Oven-Safe Dish? Use a deep skillet or pie dish with enough room for layering and sauce.

Storage/Reheating

• Storage: Cool leftovers and store in an airtight container in the refrigerator for up to 3 days.

• Reheating (Oven): Reheat covered at 350°F (175°C) for 20–25 minutes until hot.

• Reheating (Microwave): Heat individual servings on medium heat until warmed through.

• Freezing: Freeze fully cooked and cooled gratin for up to 2 months. Thaw overnight in the fridge and reheat in oven.

• Make-Ahead Tip: Assemble and refrigerate overnight before baking. Increase baking time slightly if starting from cold.

FAQs

What type of potatoes should I use?

Starchy potatoes like Russet or Yukon Gold are ideal for a creamy texture and even baking.

Can I make this dish ahead of time?

Yes, you can assemble it a day in advance, refrigerate it, and bake when ready. Or bake and reheat before serving.

Do I need a mandoline to slice the potatoes?

A mandoline ensures even slices but a sharp knife will also work—just keep the slices thin and consistent.

Can I skip the roasted garlic?

You can, but it adds a deep, sweet flavor. Raw garlic is a harsher substitute, so roast if possible.

What’s the purpose of nutmeg in this recipe?

Nutmeg adds warmth and enhances the creaminess. Use sparingly for balance.

Can I use only milk instead of cream?

You can use whole milk, but the result will be less rich. Half-and-half is a good compromise.

Is Gruyère necessary?

Gruyère melts well and adds depth. Mozzarella or Swiss are good alternatives.

How do I avoid watery potatoes au gratin?

Use starchy potatoes, avoid rinsing after slicing, and don’t use low-fat dairy.

Can I make this vegetarian?

Yes, all ingredients are vegetarian unless using animal-derived cheeses—opt for vegetarian-safe options if needed.

How can I tell the dish is done?

The top should be golden and bubbling, and a knife should slide easily through the center of the dish.

Conclusion

Roasted Garlic Potatoes au Gratin is a luxurious yet approachable side dish that transforms everyday ingredients into something truly special. With its layers of tender potatoes, rich garlic cream, and bubbling cheese topping, it’s a recipe destined to impress at holidays, dinner parties, or quiet family dinners. Creamy, comforting, and irresistibly aromatic—this is a dish worth savoring.

Roasted Garlic Potatoes au Gratin

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• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Yield: Serves 8
• Category: Side Dish
• Method: Baked
• Cuisine: French-Inspired
• Diet: Vegetarian

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Description

These Roasted Garlic Potatoes au Gratin are a rich, creamy, and irresistible side dish featuring thinly sliced potatoes baked in a roasted garlic cream sauce with layers of Gruyère and Parmesan. Perfectly golden and bubbling, it’s a comforting classic that’s perfect for holidays or cozy dinners.

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Ingredients

• 8-9 medium starchy potatoes (about 1.2 kg), thinly sliced

• 1 head garlic, top cut off

• 1 cup (250 ml) heavy cream (double cream)

• 1/4 cup (60 ml) whole milk

• 1 tbsp unsalted butter (plus more for greasing)

• 1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)

• 1/4 tsp nutmeg

• 1/2 cup (40 g) grated Parmesan cheese, divided

• 2 cups (about 220 g) shredded Gruyère or mozzarella cheese

• Salt and pepper, to taste

• Olive oil (for roasting garlic)

• Fresh chives, chopped (for garnish)

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Instructions

1. Preheat Oven:
   Preheat to 375°F (190°C).

2. Roast the Garlic:
   Cut the top off the garlic head to expose the cloves. Place on foil, drizzle with olive oil, and sprinkle with salt. Wrap and roast for 30 minutes or until golden and soft. Let cool slightly.

3. Prep Baking Dish:
   Grease a 9×13-inch (23×33 cm) baking dish with butter.

4. Slice and Layer Potatoes:
   Peel and thinly slice potatoes using a mandoline. Stack slices and arrange them vertically in rows in the dish.

5. Make Cream Mixture:
   In a saucepan, combine cream, milk, butter, thyme, nutmeg, salt, pepper, and half the Parmesan. Heat over medium until butter melts—don’t boil.

6. Add Roasted Garlic:
   Squeeze the roasted garlic cloves from the skins, mash into a paste, and stir into the cream mixture.

7. Assemble the Dish:
   Pour the cream-garlic mixture over the potatoes. Sprinkle with Gruyère (or mozzarella) and remaining Parmesan.

8. Bake:
   Cover with foil and bake for 45 minutes. Uncover and bake for another 25–30 minutes until golden and bubbly.

9. Serve:
   Let cool slightly, garnish with chopped chives, and serve warm.

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Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.

• You can substitute Gruyère with mozzarella for a milder, meltier version.