Description
These roasted garlic potatoes au gratin are rich, creamy, and layered with tender potatoes and melted cheese. Roasted garlic adds deep savory flavor to this comforting baked side dish.
Ingredients
- 8–9 medium starchy potatoes (about 1.2kg), thinly sliced
- 1 large head garlic, top cut off
- Olive oil, for roasting garlic
- 1 cup (250 ml) heavy cream / double cream
- 1/4 cup (60 ml) whole milk
- 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 (40g) grated parmesan cheese, divided
- 2 cups (about 220g) shredded Gruyère or mozzarella cheese
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the top off the garlic head to expose the cloves. Place on aluminum foil, drizzle with olive oil, season with a pinch of salt, wrap tightly, and roast for about 30 minutes until soft and golden. Let cool slightly.
- Grease a 9×13-inch (23×33 cm) baking dish with butter.
- Peel and thinly slice the potatoes using a sharp knife or mandoline slicer.
- Arrange the potato slices upright in layered rows inside the prepared baking dish until all potatoes are used.
- In a saucepan over medium heat, combine the heavy cream, milk, butter, half of the parmesan cheese, thyme, nutmeg, salt, and pepper. Heat until the butter melts and the mixture is smooth, but do not boil.
- Squeeze the roasted garlic cloves from their skins and mash into a paste. Stir the garlic paste into the cream mixture.
- Pour the cream mixture evenly over the potatoes. Cover the dish tightly with foil.
- Bake for 1 hour and 15 minutes.
- Remove the foil and sprinkle the potatoes with the shredded Gruyère or mozzarella cheese and remaining parmesan cheese.
- Return to the oven uncovered and bake for another 15 minutes, or until the cheese is golden and bubbly and the potatoes are tender.
- Let cool for a few minutes before serving. Garnish with fresh chives.
Notes
- Use a mandoline slicer for evenly thin potato slices and consistent cooking.
- Gruyère adds a nuttier flavor, while mozzarella creates a milder and stretchier texture.
- The dish can be assembled ahead of time and refrigerated before baking.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat in the oven for the best texture.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 68 mg
