Roasted Garlic Potatoes au Gratin Recipe

Introduction

Roasted Garlic Potatoes au Gratin is a comforting and delicious side dish featuring tender, thinly sliced potatoes baked in a creamy, garlic-infused sauce topped with melted cheese. This recipe combines the rich flavors of roasted garlic, thyme, and nutmeg for a classic twist on a beloved favorite.

Ingredients

• 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. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Roast the garlic by cutting the top off the garlic head to expose the cloves. Place it on aluminium foil, drizzle with olive oil, season with salt, wrap tightly, and roast in the oven for about 30 minutes until soft and golden. Let cool slightly.
3. Step 3: Grease a 9×13-inch (23×33 cm) baking dish and set aside.
4. Step 4: Peel and thinly slice the potatoes. Using a mandoline slicer is recommended for even slices.
5. Step 5: Arrange the potato slices upright in layers within the baking dish until all are used.
6. Step 6: In a saucepan, combine the heavy cream, milk, butter, half of the parmesan cheese, thyme, nutmeg, salt, and pepper. Heat on medium until the butter melts and ingredients are combined, but do not boil.
7. Step 7: Squeeze the roasted garlic cloves out of their skins and mash into a paste. Stir this garlic paste into the cream mixture.
8. Step 8: Pour the creamy garlic mixture evenly over the potatoes. Cover the dish tightly with foil.
9. Step 9: Bake covered for 40 minutes in the preheated oven.
10. Step 10: Remove the foil and sprinkle the shredded Gruyère or mozzarella and remaining parmesan cheese over the potatoes.
11. Step 11: Bake uncovered for an additional 30 minutes until the cheese is bubbly, golden, and the potatoes are fork tender.
12. Step 12: Remove from the oven and let cool slightly before serving.
13. Step 13: Garnish with fresh chives and enjoy!

Tips & Variations

• For even cooking, try to slice the potatoes as uniformly thin as possible using a mandoline.
• Add a pinch of smoked paprika to the cream mixture for a subtle smoky flavor.
• Substitute Gruyère with cheddar or a mix of mozzarella and fontina for different cheese textures and flavors.
• If you prefer a lighter version, use half-and-half instead of heavy cream but keep the rich flavor by not skimping on seasoning.

Storage

Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. Avoid microwaving if possible to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the potatoes au gratin, cover it, and refrigerate for up to 24 hours before baking. Just add extra baking time if baking from cold.

What type of potatoes work best for this recipe?

Starchy potatoes like Russets or Yukon Golds are ideal because they become tender and absorb the creamy sauce well without becoming mushy.

Roasted Garlic Potatoes au Gratin Recipe

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This Roasted Garlic Potatoes au Gratin recipe is a creamy, cheesy baked potato dish enhanced with the rich flavor of roasted garlic and a blend of Gruyère and parmesan cheeses. Perfect as a comforting side dish, thinly sliced starchy potatoes are layered upright and baked in a flavorful cream sauce infused with fresh thyme and nutmeg, resulting in a golden, bubbly top and tender interior.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes

• 8–9 medium starchy potatoes (about 1.2kg), thinly sliced

Roasted Garlic

• 1 head garlic, top cut off
• Olive oil for drizzling
• Pinch of salt

Cream Sauce

• 1 cup (250 ml) heavy cream / double cream
• 1/4 cup (60 ml) whole milk
• 1 tablespoon unsalted butter
• 1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup (40g) grated parmesan cheese, divided

Cheese Topping

• 2 cups (about 220g) shredded Gruyère or mozzarella cheese
• Remaining 1/4 cup grated parmesan cheese

Garnish

• Fresh chives, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for roasting the garlic and baking the potatoes.
2. Roast 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 it tightly and roast in the preheated oven for about 30 minutes, until the cloves are soft and golden. Allow the garlic to cool slightly before handling.
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 using a mandoline slicer or a sharp knife for even thickness, which ensures consistent cooking.
5. Arrange Potatoes: Arrange the sliced potatoes standing upright in layers inside the prepared baking dish. Continue layering until all potatoes are used, creating a packed but even layer.
6. Make Cream Sauce: In a saucepan, combine the heavy cream, whole milk, unsalted butter, half of the grated parmesan cheese, fresh thyme leaves, nutmeg, and a pinch each of salt and pepper. Heat over medium heat until the butter melts and the mixture is well combined, taking care not to let it boil.
7. Add Roasted Garlic: Squeeze the roasted garlic cloves out of their skins and mash them into a smooth paste. Stir this roasted garlic paste into the cream sauce until fully incorporated.
8. Pour Sauce Over Potatoes: Evenly pour the creamy sauce over the layered potatoes in the baking dish, making sure all slices are coated. Cover the dish tightly with kitchen foil.
9. Bake Covered: Bake the covered potatoes in the preheated oven for 40 minutes to soften and cook through.
10. Add Cheese Topping: Remove the foil and evenly sprinkle the shredded Gruyère or mozzarella along with the remaining grated parmesan cheese over the top of the potatoes.
11. Bake Uncovered: Return the dish to the oven, uncovered, and bake for an additional 30 minutes, or until the cheese topping is bubbly, golden brown, and the potatoes are fork tender.
12. Cool and Garnish: Remove the potatoes au gratin from the oven and let them cool for a few minutes to set. Garnish with freshly chopped chives before serving.

Notes

• Use starchy potatoes like Russets for a creamy texture in the gratin.
• Mandoline slicer ensures even slices for consistent cooking.
• Do not allow cream mixture to boil; heat gently to avoid curdling.
• Make sure to cover the dish during initial baking to cook potatoes evenly and retain moisture.
• You can substitute Gruyère cheese with mozzarella for a milder flavor.
• Roasting garlic ahead enhances sweetness and depth of flavor.
• Let the au gratin rest a few minutes after baking to firm up for easier serving.

Keywords: Potatoes au Gratin, roasted garlic potatoes, cheesy potato bake, side dish, French potatoes, comfort food