Description
This Roasted Garlic Potatoes au Gratin recipe is a creamy, flavorful twist on a classic potato gratin. Thinly sliced starchy potatoes are layered in a buttered baking dish and smothered with a rich cream sauce infused with roasted garlic, fresh thyme, nutmeg, and Gruyère or mozzarella cheese. Baked until bubbly and golden, this dish makes a perfect comforting side for family dinners or special occasions.
Ingredients
Scale
Potatoes and Cheese
- 8-9 medium starchy potatoes (about 1.2 kg), thinly sliced
- 2 cups shredded Gruyère or mozzarella cheese
Garlic and Cream Sauce
- 1 large head of garlic
- 1 cup heavy cream
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- Fresh thyme leaves (about 1 teaspoon)
- Nutmeg (a pinch)
- Salt and pepper to taste
- Olive oil (for drizzling on garlic)
For Baking Dish
- Unsalted butter (for greasing the dish)
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to prepare for roasting the garlic and baking the potatoes.
- Roast the garlic: Trim the top off the head of garlic, drizzle it with olive oil, and wrap it tightly in aluminum foil. Place it in the oven and roast for 30 minutes until soft and fragrant.
- Prepare the baking dish: Butter a 9×13-inch baking dish thoroughly to prevent sticking and add flavor.
- Slice potatoes: Using a mandoline slicer, thinly slice the potatoes for even cooking and layering.
- Layer potatoes: Arrange the potato slices upright in the greased baking dish to form layers.
- Make cream sauce: In a saucepan, combine heavy cream, whole milk, butter, fresh thyme, a pinch of nutmeg, salt, and pepper. Heat gently over medium heat until the butter melts and the ingredients meld together.
- Add roasted garlic: Once the garlic is cool enough to handle, squeeze the cloves out to form a paste. Stir this roasted garlic paste into the warm cream mixture.
- Pour cream mixture over potatoes: Evenly pour the garlic-infused cream sauce over the layered potatoes. Cover the dish tightly with aluminum foil.
- Bake covered: Place the foil-covered dish in the oven and bake for approximately 1 hour and 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add cheese and bake uncovered: Remove the foil, sprinkle the remaining shredded Gruyère or mozzarella cheese evenly over the potatoes, and return the dish to the oven. Bake uncovered for an additional 15 minutes until the cheese melts and turns bubbly and golden.
Notes
- Using starchy potatoes such as Russet or Yukon Gold ensures the dish will have a creamy texture.
- Thin, even slices help the potatoes cook uniformly throughout.
- Roasting the whole garlic softens it and creates a mellow, sweet flavor that enhances the cream sauce.
- Substitute Gruyère cheese with mozzarella for a milder taste or add Parmesan for extra sharpness.
- Let the dish rest for a few minutes after baking to allow the sauce to thicken and set.
- Fresh thyme pairs beautifully with garlic and potatoes but can be swapped with rosemary for a different herbal note.
