When it comes to side dishes, few can rival the creamy, cheesy delight of potatoes au gratin. This Roasted Garlic Potatoes au Gratin recipe takes the traditional favorite to the next level with the addition of roasted garlic and a blend of Gruyère and Parmesan cheeses.
Perfect for dinner parties, holiday feasts, or even a cozy family dinner, this dish is both indulgent and easy to prepare.
Whether you’re a seasoned home cook or a beginner eager to impress, this recipe’s straightforward steps and simple ingredients make it accessible while delivering restaurant-quality results. Let’s dive into the details of this irresistible dish!
Why You’ll Love This Recipe
- Rich and Creamy: The combination of heavy cream, milk, butter, and cheese creates a luscious texture that’s hard to resist.
- Flavorful Twist: Roasted garlic adds a subtle sweetness and depth of flavor that perfectly complements the creamy potatoes.
- Versatile: Serve it as a side dish for roasted meats, poultry, or seafood—or enjoy it as a vegetarian main course paired with a fresh salad.
- Easy to Make: With simple ingredients and clear instructions, this recipe is approachable for cooks of all skill levels.
Ingredients You’ll Need
To make this dish, you’ll need just a handful of pantry staples and fresh ingredients:
- Potatoes: Starchy varieties like Russet or Yukon Gold work best for their creamy texture when baked.
- Garlic: Roasting transforms garlic into a sweet, mellow paste that infuses the dish with incredible flavor.
- Cheeses: Gruyère (or mozzarella) and Parmesan create a perfect balance of creaminess and nuttiness.
- Cream and Milk: These form the base of the sauce, delivering richness without being overly heavy.
- Butter and Spices: Thyme, nutmeg, salt, and pepper enhance the dish’s flavor profile beautifully.
- Fresh Chives: A garnish of chives adds a pop of color and freshness to the finished dish.
Step-by-Step Directions
1. Roast the Garlic
Preheat your oven to 375°F (190°C). Start by cutting the top off a head of garlic to expose the cloves. Place the garlic on a piece of aluminum foil, drizzle with olive oil, sprinkle with a pinch of salt, and wrap it tightly in foil. Roast for about 30 minutes until the cloves are soft and golden brown. Once cooled slightly, squeeze out the cloves and mash them into a paste.
2. Prepare the Potatoes
While the garlic is roasting, peel and thinly slice your potatoes using a mandoline slicer for uniform thickness. Grease a 9×13-inch baking dish with butter and arrange the potato slices upright in layers within the dish.
3. Make the Cream Sauce
In a saucepan over medium heat, combine heavy cream, milk, butter, half of the grated Parmesan cheese, thyme, nutmeg, salt, and pepper. Stir until the butter melts and everything is well combined (but don’t let it boil). Add the roasted garlic paste to this mixture and stir thoroughly to infuse the sauce with its rich flavor.
4. Assemble and Bake
Pour the creamy garlic sauce evenly over the layered potatoes in your baking dish. Cover tightly with aluminum foil and bake for 40 minutes in your preheated oven.
5. Add Cheese Topping
Remove the foil and sprinkle the shredded Gruyère (or mozzarella) along with the remaining Parmesan cheese over the potatoes. Return the dish to the oven uncovered and bake for another 30 minutes, or until the cheese is bubbly and golden brown and the potatoes are fork-tender.
6. Garnish and Serve
Let the dish cool slightly before serving—it will be easier to slice and plate once it’s set. Garnish with fresh chives for an elegant finishing touch, then serve warm alongside your favorite main course!
Tips for Perfect Potatoes au Gratin
- Choose the Right Potatoes: Starchy potatoes like Russet or Yukon Gold are ideal because they absorb flavors well and become tender during baking. Avoid waxy varieties like red or new potatoes for this recipe.
- Use Fresh Garlic: While powdered garlic might seem convenient, fresh roasted garlic offers unmatched sweetness and depth of flavor.
- Don’t Skip Roasting Garlic: Roasting mellows its sharpness and adds a caramelized note that elevates this dish from good to unforgettable.
- Layer with Care: Arranging the potato slices upright not only looks impressive but also ensures even cooking and better sauce distribution.
Make-Ahead and Storage Tips
If you’re prepping for a big event or simply want to save time on busy weeknights, this dish can be made ahead:
- Make Ahead: Assemble everything up to Step 4 (before baking), cover tightly with foil, and refrigerate for up to one day. When ready to bake, simply follow Steps 4–6 as directed.
- Storing Leftovers: Transfer any leftovers to an airtight container and refrigerate for up to three days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through.
Nutrition Information
This dish is indulgent but worth every bite! Here’s an approximate breakdown per serving:
- Calories: 416kcal
- Carbohydrates: 29g
- Protein: 13.3g
- Fat: 28.1g
- Saturated Fat: 16.8g
- Fiber: 3.2g
- Sodium: 271.6mg
Keep in mind that these values are estimates provided by an online nutrition calculator and may vary depending on ingredient brands used.
Final Thoughts
Roasted Garlic Potatoes au Gratin is more than just a side dish—it’s comfort food at its finest. The creamy sauce infused with roasted garlic, paired with layers of tender potatoes and bubbling cheese, makes every bite feel like a warm hug. Whether you’re hosting a dinner party or treating yourself to something special, this recipe is sure to be a crowd-pleaser.
So grab your apron, preheat that oven, and get ready to wow your taste buds—and your guests—with this irresistible dish! Don’t forget to garnish with fresh chives for that extra touch of elegance.
Happy cooking! 🍴
PrintRoasted Garlic Potatoes au Gratin
These Roasted Garlic Potatoes au Gratin are a creamy, cheesy side dish layered with thin slices of starchy potatoes and a rich roasted garlic cream sauce. Topped with Gruyère and Parmesan, this golden, bubbly dish is perfect for dinner parties, holidays, or cozy family meals.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dinner, Sides
- Method: Baking
- Cuisine: Western, French
- Diet: Vegetarian
Ingredients
- 8–9 medium starchy potatoes (about 1.2 kg), thinly sliced
- 1 head garlic, top sliced off
- 1 cup (250 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1 tablespoon unsalted butter, plus more for greasing
- 1 teaspoon fresh thyme leaves (or 1/3 tsp dried)
- 1/4 teaspoon nutmeg
- 1/2 cup (40g) grated Parmesan cheese, divided
- 2 cups (220g) shredded Gruyère or mozzarella
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
1. Preheat oven to 375°F (190°C).
2. Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
3. Grease a 9×13-inch (23×33 cm) baking dish with butter. Peel and thinly slice potatoes with a mandoline slicer.
4. Layer potatoes upright in the baking dish.
5. In a saucepan, combine cream, milk, butter, half the Parmesan, thyme, nutmeg, salt, and pepper. Warm until butter melts (do not boil).
6. Squeeze roasted garlic into a bowl, mash into a paste, and stir into the cream mixture.
7. Pour the garlic cream over the potatoes. Cover tightly with foil.
8. Bake for 40 minutes.
9. Uncover, sprinkle Gruyère and remaining Parmesan on top.
10. Return to oven and bake uncovered for 30 minutes until golden and bubbly.
11. Let rest for a few minutes before serving. Garnish with fresh chives.
Notes
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Do not boil the cream mixture – it should just be warm enough to melt the butter and infuse the flavors.
• Use a mandoline for even potato slices – this helps with uniform cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 416
- Sugar: 2.1g
- Sodium: 271.6mg
- Fat: 28.1g
- Saturated Fat: 16.8g
- Carbohydrates: 29g
- Fiber: 3.2g
- Protein: 13.3g
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