Roasted Garlic Potatoes au Gratin
Ingredients
- 8-9 medium potatoes
thinly sliced, about 1.2kg
- 1 head garlic
cut the top off
- 1 cup heavy cream / double cream
250 ml
- 1/4 cup whole milk
60 ml
- 1 tablespoon unsalted butter
plus more for greasing the baking dish
- 1 tsp fresh thyme leaves
or 1/3 tsp dried thyme
- 1/4 tsp nutmeg
- 1/2 cup grated parmesan cheese
divided, 40g
- 2 cups shredded Gruyère or mozzarella cheese
about 220g
- Salt and pepper to taste
- Fresh chives
for garnish
Directions
- 1
Preheat your oven to 350°F (180°C).
- 2
Begin by roasting the garlic. Cut the top off the head of garlic to expose the cloves. Place the garlic head on a piece of aluminium foil, drizzle with olive oil and season with a pinch of salt. Wrap the foil around the garlic and roast it in the preheated oven for about 30 minutes, or until the cloves are soft and golden. Once roasted, allow the garlic to cool slightly before handling.
- 3
While the garlic is roasting, grease a 9x13-inch (23x33 cm) baking dish and set aside.
- 4
Then peel and thinly slice the potatoes. I recommend to can use a mandoline slicer for even slices.
- 5
Take a stack of potatoes and arrange them upright in layers within the dish (check the video below). Continue layering until all potatoes are used.
- 6
In a saucepan, combine heavy/double cream, milk, butter, half of the grated parmesan cheese, thyme, nutmeg, pinch of salt and pepper. Heat over medium heat until butter is melted and the ingredients are well combined. Do not let it boil.
- 7
Once garlic is roasted, squeeze the garlic cloves out of their skins and mash them into a paste. Stir the roasted garlic paste into the cream mixture until well combined.
- 8
Pour the creamy mixture over the potatoes in the baking dish, ensuring they are evenly coated. Cover the dish with kitchen foil.
- 9
Bake the potatoes au gratin in the preheated oven for 40 minutes.
- 10
Remove the foil and top the potatoes with the shredded Gruyere or mozzarella cheese and the remaining 1/4 cup of grated parmesan cheese.
- 11
Return the dish to the oven, uncovered, and bake for an additional 30 minutes, or until the cheese is bubbly and golden brown.
- 12
Once done, remove the potato au gratin from the oven and let it cool for a few minutes before serving.
- 13
Garnish with fresh chives and enjoy!
Roasted Garlic Potatoes au Gratin
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About this Recipe
Craving the ultimate comfort food that feels both elegant and deeply satisfying? This Roasted Garlic Potatoes au Gratin recipe delivers on every front, combining classic warmth with an unforgettable depth of flavor.
What truly sets this dish apart is the thoughtful inclusion of roasted garlic. Instead of raw pungency, you get a mellow, sweet, and aromatic infusion throughout every bite, complementing the rich, creamy sauce and layers of thinly sliced potatoes. It’s a guaranteed crowd-pleaser that elevates a beloved side dish into a star.
Prepare for an indulgent experience with tender, almost melting potatoes bathed in a luxurious sauce of heavy cream and whole milk, subtly scented with fresh thyme and a hint of nutmeg. Each forkful brings together the savory depth of roasted garlic with the irresistible richness of melted Gruyère and sharp Parmesan cheese, creating a golden, bubbly top that's utterly divine. This dish offers a sublime balance of textures and flavors, making it perfect for any special gathering or simply to treat yourself to something truly comforting. Expect a total time of about 1 hour and 40 minutes to bring this masterpiece to life.
Feel free to customize this au gratin to your preferences. While Gruyère offers a distinct nutty flavor, you could swap it for another good melting cheese like Fontina or even a sharp cheddar for a different profile. If fresh thyme isn't on hand, a smaller amount of dried thyme works just as well. For an extra touch of herbaceous brightness, a sprinkle of fresh chives before serving is always a welcome addition.
This Roasted Garlic Potatoes au Gratin is the quintessential side dish for holiday feasts, Sunday dinners, or any occasion where you want to impress and delight. Serve it alongside a roasted chicken, a hearty steak, or as a decadent vegetarian main.