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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

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.

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)

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.

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.

Find it online: https://yumrecipesfood.com/roasted-garlic-potatoes-au-gratin/