A luscious and cozy side dish, these Roasted Garlic Potatoes Au Gratin bring together tender slices of potatoes soaked in a creamy, roasted garlic-infused sauce and topped with layers of melty cheese. With a bubbling, golden crust and rich flavor in every bite, this dish feels like the perfect indulgence—whether I’m cooking for a holiday gathering or just craving comfort food on a cool evening.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8–9 medium starchy potatoes (about 1.2 kg), thinly sliced
1 head garlic, top cut off
1 cup (250 ml) heavy cream (or double cream)
¼ cup (60 ml) whole milk
1 Tbsp unsalted butter, plus extra for greasing
1 tsp fresh thyme leaves (or ⅓ tsp dried thyme)
¼ tsp nutmeg
½ cup (40 g) grated Parmesan cheese, divided
2 cups (approx. 220 g) shredded Gruyère or mozzarella cheese
Salt and pepper, to taste
Fresh chives, for garnish
Directions
Preheat the oven to 375 °F (190 °C).
To roast the garlic, place the garlic head (with the top trimmed off) on foil, drizzle with olive oil, and sprinkle with a little salt. Wrap and roast for 30 minutes until the cloves are golden and soft. Let it cool slightly.
Meanwhile, grease a 9×13‑inch (23×33 cm) baking dish and set it aside.
Peel and thinly slice the potatoes. I use a mandoline for even thickness. Arrange the slices upright in layered stacks inside the dish.
In a saucepan over medium heat, combine the cream, milk, butter, half the Parmesan, thyme, nutmeg, salt, and pepper. Warm until the butter melts and the mixture is smooth. Do not let it boil.
Mash the roasted garlic into a paste and stir it into the cream mixture.
Pour this creamy garlic sauce evenly over the potatoes. Cover the dish with foil and bake for 40 minutes.
After 40 minutes, remove the foil, sprinkle the top with Gruyère (or mozzarella) and the remaining Parmesan.
Return to the oven uncovered and bake for another 30 minutes, or until the top is golden, bubbly, and the potatoes are tender.
Let it cool for a few minutes before serving. Garnish with fresh chives.
Servings and timing
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings
Calories: Approximately 416 kcal per serving
Variations
Cheese Swap: I sometimes use sharp white cheddar or Fontina instead of Gruyère for a different cheesy depth.
Herb Twist: Rosemary or sage can add a more woodsy, autumnal flavor.
Add Veggies: Thin-sliced leeks or caramelized onions between the potato layers make it even richer.
Make It Vegan: Use plant-based butter, cream, and cheese substitutes. The garlic flavor still shines.
Spicy Kick: A pinch of crushed red pepper flakes in the cream gives a subtle heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I either cover it with foil and warm it in the oven at 350 °F (175 °C) until heated through, or I microwave individual portions. If it looks dry, I splash a little milk or cream on top before reheating to bring back the creamy texture.
FAQs
How do I know when the potatoes are fully cooked?
I check doneness by piercing the center with a fork or knife—it should go in easily without resistance. The top should be golden and bubbly.
Can I make this dish ahead of time?
Yes, I often assemble it the night before and refrigerate. I let it come to room temperature before baking, or add a little extra time if baking straight from the fridge.
What’s the best potato type for gratin?
I prefer starchy potatoes like Russets or Yukon Golds because they soak up the cream and turn super tender without getting mushy.
Can I freeze Potatoes Au Gratin?
I don’t usually recommend freezing it, as the cream-based sauce can separate and change texture. But if needed, I wrap portions tightly and freeze for up to 1 month, then reheat in the oven.
How can I make it lighter?
To lighten it up, I use half-and-half or a mix of whole milk and a bit of Greek yogurt. It won’t be as rich, but still comforting.
Conclusion
This Roasted Garlic Potatoes Au Gratin recipe is one of those dishes I keep returning to—it’s elegant, cozy, and always a crowd-pleaser. Whether I’m serving it at a dinner party, a holiday table, or just for a weeknight treat, the layers of creamy, garlicky goodness and gooey cheese make it unforgettable.
Recipe:
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Roasted Garlic Potatoes Au Gratin
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Roasted Garlic Potatoes Au Gratin is a rich, comforting side dish featuring tender slices of potatoes baked in a creamy roasted garlic sauce and topped with melted Gruyère and Parmesan cheeses. Perfect for holidays or cozy evenings, it delivers gourmet flavor with simple ingredients.
Ingredients
8–9 medium starchy potatoes (about 1.2 kg), thinly sliced
1 head garlic, top cut off
1 cup (250 ml) heavy cream (or double cream)
¼ cup (60 ml) whole milk
1 Tbsp unsalted butter, plus extra for greasing
1 tsp fresh thyme leaves (or ⅓ tsp dried thyme)
¼ tsp nutmeg
½ cup (40 g) grated Parmesan cheese, divided
2 cups (approx. 220 g) shredded Gruyère or mozzarella cheese
Salt and pepper, to taste
Fresh chives, for garnish
Olive oil, for roasting garlic
Instructions
- Preheat the oven to 375 °F (190 °C).
- Place the garlic head on foil, drizzle with olive oil, sprinkle with salt, wrap it, and roast for 30 minutes until soft and golden. Let it cool slightly.
- Grease a 9×13‑inch (23×33 cm) baking dish with butter and set aside.
- Peel and thinly slice the potatoes, preferably using a mandoline for uniform thickness. Arrange the slices upright in stacked rows in the dish.
- In a saucepan over medium heat, combine cream, milk, butter, half of the Parmesan, thyme, nutmeg, salt, and pepper. Heat until butter is melted and the mixture is smooth—do not boil.
- Mash the roasted garlic into a paste and stir it into the cream mixture.
- Pour the garlic cream sauce evenly over the potatoes.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil, sprinkle with Gruyère (or mozzarella) and the remaining Parmesan.
- Bake uncovered for another 30 minutes, or until golden, bubbly, and potatoes are tender.
- Let it rest for a few minutes before serving. Garnish with chopped fresh chives.
Notes
Use starchy potatoes like Russets or Yukon Golds for best texture.
Swap Gruyère with Fontina or sharp white cheddar for variety.
Make it vegan by substituting dairy with plant-based alternatives.
Add sliced leeks or caramelized onions for more depth.
Store leftovers in the fridge for up to 4 days.
To reheat, cover with foil and warm in a 350 °F (175 °C) oven or microwave individual portions.
Freeze portions tightly wrapped for up to 1 month; reheat in oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 416
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
