Description
These Roasted Garlic Potatoes au Gratin are a rich and creamy side dish featuring thinly sliced potatoes layered with roasted garlic, cream, and cheese. Baked until golden and bubbly, this dish is perfect for holiday dinners or a comforting weeknight meal.
Ingredients
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 head garlic
- 1 tbsp olive oil
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp unsalted butter (for greasing dish)
Instructions
- Preheat oven to 400°F (200°C). Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft. Let cool, then squeeze out the roasted garlic cloves and mash into a paste.
- Reduce oven temperature to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- In a saucepan over medium heat, combine heavy cream, milk, mashed roasted garlic, salt, pepper, and nutmeg. Heat until warm but not boiling. Remove from heat.
- Layer half of the sliced potatoes in the prepared dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyère and Parmesan cheese.
- Repeat with remaining potatoes, cream mixture, and cheese.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20–25 minutes until top is golden brown and potatoes are tender.
- Let rest for 10 minutes before serving.
Notes
- Use a mandoline slicer for evenly thin potato slices.
- Can be made ahead and reheated before serving.
- Substitute Gruyère with sharp cheddar if preferred.
