Description
Deliciously creamy and cheesy Roasted Garlic Potatoes au Gratin made with thinly sliced starchy potatoes layered with a savory roasted garlic cream sauce, Parmesan, and Gruyère cheese, baked to golden perfection. This hearty dish serves as a comforting side perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 8-9 medium starchy potatoes (about 1.2kg), thinly sliced
Roasted Garlic
- 1 head garlic
- Olive oil for roasting garlic
Cream Sauce
- 1 cup heavy cream
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Cheeses
- 1/2 cup grated Parmesan cheese
- 2 cups shredded Gruyère or mozzarella cheese
Other
- Unsalted butter for greasing baking dish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Roast Garlic: Cut off the top of the garlic head, drizzle with olive oil, wrap it tightly in foil, and roast in the oven for 30 minutes until soft and fragrant.
- Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly with unsalted butter to prevent sticking and add flavor.
- Slice Potatoes: Using a mandoline slicer, slice the potatoes very thinly for even cooking and layering.
- Layer Potatoes: Arrange the potato slices upright in the buttered baking dish, fitting them snugly side by side to create layers.
- Make Cream Sauce: In a saucepan, combine heavy cream, whole milk, butter, half of the grated Parmesan cheese, fresh thyme leaves, nutmeg, salt, and pepper; heat gently until well combined and aromatic.
- Add Roasted Garlic: Squeeze the soft roasted garlic cloves into a bowl and mash thoroughly; stir the mashed garlic into the cream sauce evenly.
- Combine and Bake Covered: Pour the garlic cream sauce over the layered potatoes, cover the baking dish with foil, and bake for 40 minutes to cook the potatoes through.
- Add Cheese and Finish Baking: Remove the foil, sprinkle the remaining Parmesan and shredded Gruyère or mozzarella cheese evenly over the top, then bake uncovered for an additional 30 minutes until the cheese is melted and golden brown.
Notes
- Using starchy potatoes like Russets or Yukon Golds ensures creamy texture and proper absorption of the sauce.
- Thin slicing with a mandoline helps the potatoes cook evenly and absorb flavors better.
- Roasting the garlic mellows its flavor, providing a rich, sweet garlic taste without harshness.
- You can substitute Gruyère with mozzarella for a milder cheese flavor or mix both.
- Allow the dish to rest for 10 minutes after baking to thicken before serving.
