Roasted Garlic Potatoes au Gratin

These creamy Roasted Garlic Potatoes au Gratin are layered with thinly sliced potatoes, rich cream, roasted garlic, and melty cheese. It’s the ultimate comfort food side dish perfect for holidays or a cozy family dinner.

Why You’ll Love This

This dish is the perfect blend of indulgence and elegance. Roasting the garlic infuses the cream with a deep, mellow flavor, while the combination of Gruyère and Parmesan creates a beautifully rich and golden crust. With its soft, tender layers and bubbly cheese top, this gratin is sure to impress at any meal—yet it’s easy enough for weeknights.

Ingredients

• 8–9 medium starchy potatoes (about 1.2kg), thinly sliced
• 1 head garlic, top cut off
• 1 cup (250 ml) heavy cream (double cream)
• ¼ cup (60 ml) whole milk
• 1 tbsp unsalted butter (plus more for greasing)
• 1 tsp fresh thyme leaves (or ⅓ tsp dried thyme)
• ¼ tsp ground nutmeg
• ½ cup (40g) grated Parmesan cheese, divided
• 2 cups (220g) shredded Gruyère or mozzarella cheese
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Roast the garlic:
   • Place garlic head on foil, drizzle with olive oil, sprinkle with salt, wrap, and roast for 30 minutes until golden and soft. Cool slightly and squeeze into a paste.
3. Prep the dish:
   • Grease a 9×13-inch baking dish. Peel and thinly slice potatoes (use a mandoline for best results).
   • Stack and layer the potato slices upright in the dish.
4. Make cream mixture:
   • In a saucepan, heat cream, milk, butter, ¼ cup Parmesan, thyme, nutmeg, salt, and pepper until butter melts (do not boil). Stir in roasted garlic paste.
5. Assemble:
   • Pour the garlic cream over the potatoes. Cover tightly with foil.
6. Bake:
   • Bake covered for 40 minutes.
   • Remove foil, top with Gruyère and remaining Parmesan, and bake uncovered for another 30 minutes until golden and bubbly.
7. Garnish and serve:
   • Let cool slightly, garnish with chopped chives, and enjoy!

Notes

• Make-ahead tip: Roast the garlic and slice the potatoes a few hours in advance to speed up prep.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Cheese swap: Feel free to swap Gruyère with sharp cheddar or a cheese blend for a twist.
• Slicing tip: Even slices ensure even cooking. A mandoline slicer is highly recommended.

The Goods

Roasted Garlic Potatoes au Gratin

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This Roasted Garlic Potatoes au Gratin is a rich, creamy side dish made with layers of thinly sliced potatoes, roasted garlic, and melted Gruyère. Perfect for holidays or cozy family dinners, it’s the ultimate comfort food with a gourmet touch.

Course Dinner, Side Dish

Cuisine French, Western

Recipes

• 8 –9 medium starchy potatoes about 1.2kg, thinly sliced
• 1 head garlic top cut off
• 1 cup 250 ml heavy cream (double cream)
• ¼ cup 60 ml whole milk
• 1 tbsp unsalted butter plus more for greasing
• 1 tsp fresh thyme leaves or ⅓ tsp dried thyme
• ¼ tsp ground nutmeg
• ½ cup 40g grated Parmesan cheese, divided
• 2 cups 220g shredded Gruyère or mozzarella cheese
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

• Preheat oven to 375°F (190°C).

Roast the garlic:

• Place garlic head on foil, drizzle with olive oil, sprinkle with salt, wrap, and roast for 30 minutes until golden and soft. Cool slightly and squeeze into a paste.

Prep the dish:

• Grease a 9×13-inch baking dish. Peel and thinly slice potatoes (use a mandoline for best results).
• Stack and layer the potato slices upright in the dish.

Make cream mixture:

• In a saucepan, heat cream, milk, butter, ¼ cup Parmesan, thyme, nutmeg, salt, and pepper until butter melts (do not boil). Stir in roasted garlic paste.

Assemble:

• Pour the garlic cream over the potatoes. Cover tightly with foil.

Bake:

• Bake covered for 40 minutes.
• Remove foil, top with Gruyère and remaining Parmesan, and bake uncovered for another 30 minutes until golden and bubbly.

Garnish and serve:

• Let cool slightly, garnish with chopped chives, and enjoy!

Notes

Make-ahead tip:
Roast the garlic and slice the potatoes a few hours in advance to speed up prep.

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

Cheese swap: Feel free to swap Gruyère with sharp cheddar or a cheese blend for a twist.

Slicing tip: Even slices ensure even cooking. A mandoline slicer is highly recommended.