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Roasted Garlic Potatoes au Gratin Recipe

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★★★★

3.8 from 34 reviews

This Roasted Garlic Potatoes au Gratin recipe features thinly sliced starchy potatoes layered in a creamy mix of roasted garlic, thyme, nutmeg, heavy cream, and cheese, baked to golden perfection with a bubbly Gruyère or mozzarella topping. Perfect as a comforting side dish for any meal.

Ingredients

Scale

Potatoes and Garlic

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

Dairy and Seasonings

  • 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

Garnish

  • Fresh chives, for garnish
  • Olive oil (for roasting garlic)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the garlic and baking the potatoes.
  2. Roast Garlic: Cut the top off the head of garlic to expose cloves. Place on a piece of aluminum foil, drizzle with olive oil, season with a pinch of salt, wrap tightly, and roast in the oven for about 30 minutes until cloves are soft and golden. Let cool slightly.
  3. Prepare Baking Dish: Grease a 9×13-inch (23×33 cm) baking dish with butter and set aside.
  4. Slice Potatoes: Peel and thinly slice the potatoes evenly, ideally using a mandoline slicer for uniformity.
  5. Layer Potatoes: Arrange the potato slices upright in layers in the prepared baking dish until all are used.
  6. Make Cream Mixture: In a saucepan over medium heat, combine heavy cream, milk, butter, half of the grated Parmesan, thyme, nutmeg, salt, and pepper. Heat until butter melts and mixture is well combined but do not boil.
  7. Mash Roasted Garlic: Once cooled enough to handle, squeeze the roasted garlic cloves out of skins and mash into a paste. Stir this paste into the warm cream mixture thoroughly.
  8. Pour Cream Over Potatoes: Evenly pour the garlic cream mixture over the layered potatoes. Cover the dish tightly with kitchen foil.
  9. Initial Bake: Bake covered in the preheated oven for 40 minutes to cook the potatoes and meld flavors.
  10. Add Cheese Topping: Remove the foil, sprinkle the shredded Gruyère or mozzarella and remaining Parmesan cheese evenly over the potatoes.
  11. Final Bake: Return the dish uncovered to the oven and bake an additional 30 minutes until the cheese is bubbly, golden brown, and potatoes are fork tender.
  12. Serve and Garnish: Let the potatoes rest a few minutes after baking. Garnish with fresh chopped chives before serving.

Notes

  • Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 3 days.
  • Nutrition information is an estimate from online calculators and should not replace professional dietary advice.
  • Using a mandoline slicer helps achieve an even cook and beautiful presentation.
  • You can substitute mozzarella for Gruyère depending on preference and availability.

Keywords: potatoes au gratin, roasted garlic potatoes, cheesy potatoes, French side dish, baked potatoes, creamy potatoes, comfort food

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