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The Best Roasted Garlic Potatoes au Gratin Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This recipe for Roasted Garlic Potatoes au Gratin features thinly sliced starchy potatoes baked in a creamy mixture infused with roasted garlic, fresh thyme, nutmeg, and topped with a blend of Gruyère, mozzarella, and parmesan cheeses. The result is a rich, golden-brown, bubbly casserole with a perfect balance of savory flavors, perfect as a comforting side dish for any meal.

Ingredients

Potatoes

  • 8-9 medium starchy potatoes (about 1.2kg), thinly sliced

Roasted Garlic

  • 1 large head garlic, cut the top off
  • Olive oil, for drizzling
  • Pinch of salt, for seasoning garlic

Cream Mixture

  • 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

Cheese

  • 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 oven: Preheat your oven to 375°F (190°C) to prepare for roasting the garlic and baking the potatoes.
  2. Roast garlic: Cut the top off the large head of garlic to expose the cloves. Drizzle the garlic with olive oil, sprinkle with a pinch of salt, wrap it tightly in aluminum foil, and roast in the oven for about 30 minutes until the cloves are soft and golden. Let cool slightly.
  3. Prepare baking dish: Grease a 9×13-inch (23×33 cm) baking dish with butter and set it aside to prevent sticking.
  4. Slice potatoes: Peel and thinly slice the potatoes, preferably using a mandoline slicer for even thickness.
  5. Arrange potatoes: Stand the thin potato slices upright in layers inside the greased baking dish until all potatoes are used, creating an even layered base.
  6. Make cream mixture: In a saucepan over medium heat, combine the heavy cream, milk, butter, half the grated parmesan, thyme, nutmeg, salt, and pepper. Heat gently until butter melts and mixture is combined; avoid boiling.
  7. Add roasted garlic: Squeeze the softened garlic cloves from their skins and mash into a paste. Stir this roasted garlic paste into the warm cream mixture thoroughly.
  8. Pour cream over potatoes: Evenly pour the creamy roasted garlic mixture over the arranged potatoes, making sure all layers are coated. Cover the dish tightly with kitchen foil.
  9. Bake covered: Bake the potatoes au gratin in the preheated oven for 1 hour and 15 minutes until potatoes start to become tender.
  10. Add cheese topping: Remove the foil and sprinkle the shredded Gruyère or mozzarella cheese along with the remaining parmesan cheese evenly over the top.
  11. Bake uncovered: Return the dish to the oven uncovered and bake for an additional 15 minutes until the cheese topping is bubbly, golden brown, and the potatoes are fork tender.
  12. Cool and garnish: Remove from the oven and let the dish cool for several minutes. Garnish with freshly chopped chives before serving to add a fresh, mild onion flavor.

Notes

  • Using starchy potatoes like Russets or Yukon Gold is key for creamy texture.
  • For even potato slicing, a mandoline slicer is recommended.
  • You can substitute Gruyère with mozzarella or a combination of both for a milder flavor.
  • Do not boil the cream mixture to prevent curdling; just warm until combined.
  • Leftovers refrigerate well for up to 3 days and reheat nicely in the oven.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/the-best-roasted-garlic-potatoes-au-gratin-recipe/