Description

This Roasted Garlic Potatoes au Gratin is a rich, creamy, and cheesy side dish made with layers of thinly sliced potatoes, roasted garlic, and a velvety cream sauce. It’s perfect for cozy dinners or holiday gatherings, delivering deep flavor and indulgent comfort in every bite.

Ingredients

8–9 medium potatoes (about 2½ lbs / 1.2 kg), thinly sliced

1 head of garlic (top trimmed to expose cloves)

1 tablespoon olive oil

1 cup heavy cream

¼ cup whole milk

1 tablespoon unsalted butter (plus extra for greasing)

1 teaspoon fresh thyme leaves (or ⅓ tsp dried thyme)

Pinch of nutmeg

Salt and black pepper, to taste

½ cup grated Parmesan cheese (divided)

2 cups shredded Gruyère or mozzarella cheese

Fresh chives, for garnish (optional)

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Instructions

Preheat oven to 350°F (180°C). Drizzle the head of garlic with olive oil, sprinkle with salt, wrap in foil, and roast for about 30 minutes until soft and golden.
Grease a 9×13-inch (23×33 cm) baking dish with butter.
Peel and thinly slice the potatoes using a mandoline for evenness. Arrange the slices vertically in the prepared baking dish.
In a saucepan, combine the cream, milk, butter, thyme, nutmeg, half the Parmesan, salt, and pepper. Warm over medium heat until melted and steamy, but not boiling.
Squeeze the roasted garlic cloves out of the skin, mash into a paste, and whisk into the warm cream mixture.
Pour the sauce evenly over the potatoes, allowing it to seep between layers.
Cover the dish with foil and bake for 40 minutes.
Remove foil, top with Gruyère and remaining Parmesan, and bake uncovered for another 30 minutes until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh chives if desired.

Notes

Use Yukon Gold or Russet potatoes for the creamiest texture.

Swap Gruyère with white cheddar for a sharper flavor.

Add caramelized onions or crispy bacon for extra depth.

Include sautéed mushrooms or spinach for a veggie variation.

Replace half the cream with whole milk for a lighter option.

Store leftovers in an airtight container for up to 4 days in the fridge.

Reheat in the oven at 350°F (180°C) for 20–25 minutes, covered with foil.

Do not freeze; the cream sauce may separate.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving (approx. 1/8 of dish)
Calories: 320
Sugar: 2g
Sodium: 350mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 9g
Cholesterol: 60mg