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Roasted Garlic Potatoes au Gratin Recipe

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4.2 from 40 reviews

  • Author: Diane
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Description

This Roasted Garlic Potatoes au Gratin recipe features thinly sliced starchy potatoes layered and baked in a creamy roasted garlic and herb-infused sauce topped with melted Gruyère and Parmesan cheeses, resulting in a rich, comforting side dish perfect for family dinners or special occasions.

Ingredients

Potatoes and Garlic

  • 8-9 medium starchy potatoes (about 1.2kg), thinly sliced
  • 1 head garlic, cut the top off

Cream Sauce

  • 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

Cheeses

  • 1/2 cup (40g) grated Parmesan cheese, divided
  • 2 cups (about 220g) shredded Gruyère or mozzarella cheese

Garnish

  • Fresh chives, for garnish

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the garlic and baking the potatoes.
  2. Roast the garlic: Cut the top off the garlic head to expose cloves. Place it on aluminum foil, drizzle with olive oil, and sprinkle with salt. Wrap it tightly and roast in the oven for about 30 minutes until cloves are soft and golden. Let cool slightly before handling.
  3. Prepare the baking dish and potatoes: Grease a 9x13-inch (23x33 cm) baking dish with butter. Peel and thinly slice the potatoes using a mandoline slicer for even thickness.
  4. Layer the potatoes: Arrange the sliced potatoes upright in layers within the baking dish, repeating until all slices are used.
  5. Make the cream sauce: In a saucepan over medium heat, combine heavy cream, milk, butter, half of the grated Parmesan, thyme, nutmeg, salt, and pepper. Heat gently until butter melts and ingredients combine without boiling.
  6. Incorporate roasted garlic: Squeeze the softened garlic cloves from their skins and mash into a paste. Stir this paste into the warm cream mixture thoroughly.
  7. Pour over potatoes and cover: Evenly pour the roasted garlic cream sauce over the potatoes, ensuring full coverage. Cover the dish tightly with kitchen foil.
  8. Bake initially: Bake the covered dish in the oven for 40 minutes to allow the potatoes to soften and absorb flavors.
  9. Add cheese toppings: Remove the foil and sprinkle the shredded Gruyère or mozzarella and the remaining Parmesan cheese on top.
  10. Bake uncovered: Return the dish to the oven uncovered and bake an additional 30 minutes, until the cheese is bubbly, golden, and potatoes are fork tender.
  11. Rest and garnish: Let the au gratin cool for a few minutes after baking. Garnish with fresh chives before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This recipe’s nutrition information is an estimate and should not replace professional advice from a nutritionist.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

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