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

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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