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Roasted Garlic Potatoes au Gratin

Creamy, cheesy Roasted Garlic Potatoes au Gratin combine the rich flavor of roasted garlic with layered starchy potatoes, making it a perfect side dish for family dinners or special occasions.

  • Total Time: 85 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 8–9 medium starchy potatoes (about 1.2kg), thinly sliced
  • 1 head garlic, cut the top off
  • 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

  1. Preheat your oven to 375°F (190°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 aluminum 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. Allow the garlic to cool slightly once roasted.
  3. While the garlic is roasting, grease a 9×13-inch (23×33 cm) baking dish and set it aside.
  4. Peel and thinly slice the potatoes. A mandoline slicer is great for achieving even slices.
  5. Take a stack of sliced potatoes and arrange them upright in layers within the dish. Continue layering until all the potatoes are used.
  6. In a saucepan, combine the heavy/double cream, milk, butter, half of the grated parmesan cheese, thyme, nutmeg, and a pinch of salt and pepper. Heat over medium heat until the butter melts and the ingredients combine. Do not let it boil.
  7. Once the 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 to ensure they are evenly coated. Cover the dish tightly with kitchen foil.
  9. Bake the potatoes au gratin in the preheated oven for 40 minutes.
  10. Remove the foil, then top the potatoes with the shredded Gruyère 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, until the cheese is bubbly and golden brown and the potatoes are fork-tender.
  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!

Notes

For a crispier top, you can broil the gratin for a few minutes after baking, but watch it closely to avoid burning.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 50mg

Keywords: potatoes, garlic, gratin, cheesy, side dish