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
Scale
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.
