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Roasted Garlic Potatoes au Gratin Recipe

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4 from 7 reviews

This Roasted Garlic Potatoes au Gratin is a creamy, cheesy, and comforting side dish perfect for dinner. Thinly sliced starchy potatoes are layered and baked with a rich mixture of roasted garlic, heavy cream, Gruyère, and Parmesan cheeses, infused with subtle thyme and nutmeg flavors. The dish boasts a golden bubbly cheese crust with tender potatoes inside, garnished with fresh chives to add a hint of freshness.

Ingredients

Potatoes

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

Roasted Garlic

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

Cream Mixture

  • 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
  • Salt and pepper to taste
  • 1/2 cup (40g) grated parmesan cheese, divided

Cheese Topping

  • 2 cups (about 220g) shredded Gruyère or mozzarella cheese

Garnish

  • Fresh chives, for garnish

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) to prepare for roasting garlic and baking potatoes.
  2. Roast garlic: Cut the top off the garlic head exposing the cloves. Place it on a piece of aluminum foil, drizzle with olive oil, sprinkle with a pinch of salt, then wrap tightly. Roast in the preheated oven for about 30 minutes until cloves are soft and golden. Allow to cool slightly before handling.
  3. Prepare baking dish: Grease a 9x13-inch (23x33 cm) baking dish with butter and set aside.
  4. Slice potatoes: Peel and thinly slice the potatoes using a mandoline or sharp knife for uniform thickness.
  5. Layer potatoes: Arrange the sliced potatoes upright in layers inside the greased baking dish, continuing until all slices are used.
  6. Make cream sauce: In a saucepan over medium heat, combine heavy cream, whole milk, butter, half of the grated parmesan cheese, thyme, nutmeg, salt, and pepper. Heat gently until butter melts and mixture is combined, taking care not to boil.
  7. Add roasted garlic: Squeeze the roasted garlic cloves from their skins and mash into a paste. Stir this garlic paste into the warm cream mixture until fully incorporated.
  8. Coat potatoes: Pour the cream and garlic mixture evenly over the layered potatoes, ensuring complete coverage. Cover the dish tightly with kitchen foil.
  9. First bake: Bake covered in the preheated oven for 40 minutes to cook the potatoes through and infuse flavors.
  10. Add cheese topping: Remove the foil and sprinkle the shredded Gruyère or mozzarella cheese and the remaining 1/4 cup grated parmesan evenly over the top.
  11. Second bake: Return the baking dish uncovered to the oven and bake for an additional 30 minutes, or until the cheese is bubbly, golden brown, and the potatoes are fork-tender.
  12. Cool and garnish: Remove from oven and let cool for a few minutes. Garnish with freshly chopped chives before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • The nutrition information is an estimate and should not substitute professional nutritional advice.

Find it online: https://cookedbygrace.com/roasted-garlic-potatoes-au-gratin-recipe/