If you’re on the hunt for a comforting side that will absolutely wow your family and friends, let me introduce you to the magical Roasted Garlic Potatoes au Gratin Recipe. This dish is all about tender, velvety potatoes perfectly layered with rich, creamy cheese and that deeply savory roasted garlic flavor that steals the show. The combination of Gruyère and Parmesan cheeses brings a nutty, melty richness, while a hint of fresh thyme and nutmeg adds a subtle depth that makes every bite irresistible. Trust me, once you make these potatoes au gratin, they’ll be your go-to for dinners, holidays, or any time you want to indulge in pure creamy bliss.
Ingredients You’ll Need
To create this Roasted Garlic Potatoes au Gratin Recipe, you’ll rely on simple but powerful ingredients that each add something special, from creamy texture and aromatic depth to a golden, bubbly top. Let’s walk through what makes this dish truly shine.
- 8-9 medium starchy potatoes (about 1.2kg), thinly sliced: These are the tender base that soak up all the cheesy goodness, so go for russets or Yukon golds for perfect creaminess.
- 1 head garlic: Roasted to caramelized perfection, this gives the gratin its iconic sweet and mellow garlic flavor without the sharp bite.
- 1 cup heavy cream: This keeps the dish luscious and helps create that dreamy sauce that binds everything together.
- 1/4 cup whole milk: Adds just the right thinning to the cream, balancing richness for a silky finish.
- 1 tablespoon unsalted butter: For greasing the dish and enriching the sauce with a smooth, velvety texture.
- 1 teaspoon fresh thyme leaves: Fresh herbs brighten and lightly elevate the savory flavors.
- 1/4 teaspoon nutmeg: A subtle warming spice that complements the creamy cheese beautifully without overpowering.
- 1/2 cup grated Parmesan cheese: This adds sharp, nutty notes and helps create that golden crust on top.
- 2 cups shredded Gruyère or mozzarella cheese: Gruyère offers a complex, slightly sweet tang that melts superbly; mozzarella works well if you prefer a milder, stretchy cheese.
- Salt and pepper to taste: Essential for seasoning to bring all the layers of flavor to life.
How to Make Roasted Garlic Potatoes au Gratin Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This moderate oven temperature allows the potatoes to cook evenly and the cheese to melt slowly, developing that irresistible golden crust without burning.
Step 2: Roast the Garlic
Roasting the garlic is a game-changer here. Cut off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap it tightly in foil, and pop it in the oven for 30 minutes. This transforms sharp raw garlic into a sweet, buttery spread that will melt into your creamy sauce and elevate the entire dish.
Step 3: Grease Your Baking Dish
While the garlic roasts, generously butter a 9 by 13-inch baking dish. This helps prevent sticking and adds a subtle richness around the edges where the potatoes meet the pan, encouraging a crispy, flavorful border.
Step 4: Slice the Potatoes
Use a mandoline slicer if you have one, or a sharp knife if you don’t, to slice your potatoes thinly and evenly. Uniform slices ensure even cooking and allow the potatoes to absorb the creamy sauce beautifully, creating that dreamy layered effect.
Step 5: Layer the Potatoes
Place the sliced potatoes upright in your buttered baking dish, packing them close together in layers. This upright presentation helps the gratin maintain its structure and look impressive once it’s out of the oven.
Step 6: Make the Cream Sauce
In a saucepan over medium heat, combine the heavy cream, milk, butter, half the Parmesan cheese, thyme, nutmeg, salt, and pepper. Warm gently, stirring often, until the butter is melted and everything is well incorporated. This sauce will soak into the potatoes, giving them that luscious texture.
Step 7: Add the Roasted Garlic
Once your garlic is cool enough to handle, squeeze the softened cloves into a small bowl and mash them into a smooth paste. Stir this roasted garlic paste into the warm cream mixture, infusing the sauce with that wonderful mellow garlic flavor.
Step 8: Bake Covered
Pour the garlic-cream sauce evenly over the layered potatoes. Cover the dish with foil and bake for 40 minutes. This gentle baking start lets the potatoes become tender and soak up the sauce before adding the final cheesy layer.
Step 9: Add the Remaining Cheese and Finish Baking
Remove the foil, sprinkle the remaining Parmesan and the shredded Gruyère or mozzarella evenly on top, and bake uncovered for another 30 minutes. This step browns the cheese to a perfect golden brown, adding a delicious crust and extra flavor dimension.
How to Serve Roasted Garlic Potatoes au Gratin Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme leaves freshens each bite and adds a pop of green that looks stunning against the golden surface. You might also add a light drizzle of truffle oil or a dusting of smoked paprika for an elegant touch that complements the richness perfectly.
Side Dishes
This dish pairs beautifully with roasted meats like chicken, beef, or pork, as well as crispy green vegetables such as asparagus or sautéed green beans. The gratin’s rich, cheesy comfort perfectly balances heartier proteins and bright veggie sides, making for a well-rounded meal.
Creative Ways to Present
For a fun twist, try assembling individual servings in small ramekins for a stunning presentation. Or layer the potatoes in a tart pan to create a beautiful circular gratin perfect for holiday centerpieces. No matter how you serve it, this Roasted Garlic Potatoes au Gratin Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Roasted Garlic Potatoes au Gratin Recipe in a covered container in the refrigerator for up to 3 days. Make sure it’s cooled completely before covering to retain the best texture and flavor.
Freezing
This dish freezes well, too. Place cooled gratin portions in airtight containers or freeze in the baking dish wrapped tightly in plastic and foil. Freeze for up to one month, though fresh is always best for maximum creaminess.
Reheating
Reheat leftovers in a preheated 350°F (175°C) oven to keep the potatoes creamy and the top crispy—about 20-30 minutes covered with foil to prevent drying out, then uncovered for a few minutes to restore that gorgeous golden crust.
FAQs
Can I use other types of cheese in this Roasted Garlic Potatoes au Gratin Recipe?
Absolutely! While Gruyère and Parmesan are classic for this dish, sharp cheddar, fontina, or even a mix of mozzarella and provolone can work beautifully. Just choose cheeses that melt well and complement the creamy sauce.
Is there a way to make this recipe lighter or dairy-free?
You can substitute heavy cream with full-fat coconut milk or a cashew cream for a dairy-free version, though the texture will differ slightly. Using low-fat milk reduces some richness, but the dish won’t be quite as indulgent.
How thin should I slice the potatoes?
Potato slices should be about 1/8 inch thick for even cooking and the ideal creamy texture. Using a mandoline slicer helps achieve this perfect thinness effortlessly.
Can I prepare this dish ahead of time and bake it later?
Yes! Assemble the gratin completely, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time since the dish will be cold going into the oven.
What’s the secret to getting a perfect golden top on the gratin?
Removing the foil for the last 30 minutes of baking is key. This lets the cheese brown and crisp beautifully. For an extra touch, you can broil for 2-3 minutes at the end but watch carefully to avoid burning.
Final Thoughts
Honestly, there’s something so comforting and downright delightful about this Roasted Garlic Potatoes au Gratin Recipe. It brings together the perfect harmony of creamy textures, cheesy richness, and that unforgettable roasted garlic flavor that makes every bite memorable. Whether it’s a special occasion or a cozy weeknight meal, this gratin promises smiles around the table and requests for seconds. I can’t wait for you to try it and fall in love, just like I have.
Print
Roasted Garlic Potatoes au Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
This Roasted Garlic Potatoes au Gratin recipe features thinly sliced starchy potatoes layered upright and baked in a creamy mixture infused with roasted garlic, thyme, nutmeg, and topped with melted Parmesan and Gruyère or mozzarella cheese. The result is a decadent, cheesy, and aromatic potato gratin perfect for serving as a comforting side dish.
Ingredients
Potatoes
- 8–9 medium starchy potatoes (about 1.2kg), thinly sliced
Roasted Garlic
- 1 head garlic
- Olive oil, for drizzling
Cream Mixture
- 1 cup heavy cream
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Cheeses
- 1/2 cup grated Parmesan cheese
- 2 cups shredded Gruyère or mozzarella cheese
Instructions
- Preheat the oven: Set the oven to 375°F (190°C) to prepare for roasting the garlic and baking the potatoes.
- Roast the garlic: Cut the top off the garlic head to expose the cloves, drizzle with olive oil, wrap the garlic head tightly in foil, and roast it in the oven for 30 minutes until soft and fragrant.
- Prepare baking dish: Grease a 9×13-inch baking dish thoroughly with unsalted butter to prevent sticking and add flavor.
- Slice potatoes: Using a mandoline slicer, thinly slice the potatoes evenly to ensure uniform cooking throughout the gratin.
- Layer potatoes upright: Arrange the potato slices upright in the prepared baking dish, packing them close together to create layers.
- Make cream mixture: In a saucepan, combine heavy cream, whole milk, butter, half the Parmesan cheese, fresh thyme leaves, nutmeg, salt, and pepper. Heat gently until the mixture is warm and all ingredients have melded together but do not boil.
- Add roasted garlic: Once garlic is roasted, squeeze the softened cloves out into a bowl, mash them with a fork, and stir the roasted garlic paste thoroughly into the warm cream mixture.
- Pour cream over potatoes: Evenly pour the creamy garlic mixture over the layered potatoes in the baking dish. Cover the dish tightly with foil to retain moisture while baking.
- Bake covered: Place the covered dish in the oven and bake for 40 minutes, allowing the potatoes to begin cooking and absorbing the flavors.
- Add cheese topping and finish baking: Remove the foil from the dish, sprinkle the remaining Parmesan and shredded Gruyère or mozzarella evenly over the top. Return the dish to the oven and bake uncovered for an additional 30 minutes until the cheese is melted, bubbly, and golden brown.
Notes
- Use starchy potatoes like Russets or Yukon Golds for the best texture and creaminess.
- Roasting the garlic mellows its flavor and adds sweetness, enhancing the dish’s depth.
- If preferred, substitute Gruyère cheese with mozzarella for a milder taste or other melting cheeses.
- Make sure to slice potatoes uniformly thin to ensure even baking and tenderness.
- Allow the gratin to rest 5-10 minutes after baking to set before serving.
