Roasted Garlic Potatoes au Gratin Recipe

Creamy, cheesy, and bursting with the deeply comforting flavor of roasted garlic, Roasted Garlic Potatoes au Gratin is the ultimate side dish for any festive meal or cozy Sunday dinner. Each bite brings you golden, bubbling cheese and melt-in-your-mouth potatoes infused with buttery thyme and a subtle hint of nutmeg—simply irresistible!

this Recipe

Ingredients You’ll Need

You don’t need a ton of exotic ingredients—just humble pantry staples coming together in the most comforting way. Each ingredient in Roasted Garlic Potatoes au Gratin plays a crucial role, from giving the potatoes their creamy melt to filling your kitchen with mouthwatering aromas.

• Starchy potatoes (8-9 medium): Yukon Gold or Russets work beautifully—they soak up the cream and bake into perfectly tender layers.
• 1 head garlic: Roasted whole, the garlic mellows and sweetens, infusing the entire dish with incredible savory depth.
• Heavy cream (1 cup): This is your ticket to lush, silky potatoes; don’t skimp on the fat here!
• Whole milk (1/4 cup): Lightens the mixture just enough so the bake isn’t too heavy.
• Unsalted butter (1 tablespoon, plus extra): Greasing the pan ensures nothing sticks, and a little in the sauce adds that signature richness.
• Thyme (1 teaspoon fresh or 1/3 tsp dried): A sprinkle of thyme brings fresh, herby notes that brighten every bite.
• Nutmeg (1/4 teaspoon): Just a pinch makes the whole dish pop with subtle warmth.
• Parmesan cheese (1/2 cup grated): Folded into the sauce and sprinkled on top, parmesan adds a salty, nutty hint.
• Gruyère or mozzarella (2 cups shredded): Melts to create that classic French-style decadence—choose Gruyère for depth or mozzarella for melt-factor.
• Salt and pepper: Essential for seasoning every layer to perfection.
• Fresh chives: The finishing touch—snipped over the top for color and a gentle oniony bite.

Variations

One of the best things about Roasted Garlic Potatoes au Gratin is how easy it is to tweak to your taste, your guest list, or whatever’s left in your fridge. Here are some of my favorite ideas to spark your own gratin creativity.

• Add caramelized onions: Sauté thinly sliced onions until golden and fold them between potato layers for even more savory sweetness.
• Swap the cheese: Try sharp cheddar, fontina, or smoked gouda for a bold new twist—mix and match your favorites.
• Make it veggie-packed: Tuck thin ribbons of zucchini or spinach between the potato slices for color and nutrition.
• Go lighter: Use half-and-half or a mix of milk and light cream to reduce richness without sacrificing flavor.
• Herb it up: Fresh rosemary, sage, or parsley add their own unique twist—experiment with your garden stash.

How to Make Roasted Garlic Potatoes au Gratin

Step 1: Roast the Garlic

Preheat your oven to 375°F (190°C). Slice the top off your garlic head to reveal the cloves, drizzle it with olive oil and a sprinkle of salt, then wrap it snuggly in foil. Pop it in the oven and roast for about 30 minutes until the cloves are golden, meltingly soft, and fragrant—you’ll know it’s perfect when the smell fills your kitchen with anticipation!

Step 2: Prep the Potatoes and Pan

While your garlic is getting all toasty, grease a 9×13-inch (23x33cm) baking dish generously with butter. Peel and thinly slice your potatoes—using a mandoline really helps get those slices ultra-thin and even. Stand your potato slices upright, layering them snugly in rows throughout the dish for that signature gratin look.

Step 3: Make the Creamy Sauce

In a saucepan over medium heat, combine the heavy cream, whole milk, 1 tablespoon of butter, half the grated parmesan, thyme, nutmeg, and a good pinch each of salt and pepper. Gently heat just until the mixture is steamy and the butter is melted, stirring well—don’t let it boil, as you want everything to meld smoothly.

Step 4: Add the Roasted Garlic

Carefully squeeze the soft, caramelized garlic out of its skins and mash it into a luscious paste. Stir this roasted garlic right into your cream mixture, blending thoroughly so those sweet garlicky notes are in every spoonful of sauce.

Step 5: Assemble and Bake

Pour the warm roasted garlic cream mixture evenly over the arranged potatoes. Sprinkle on the shredded Gruyère (or mozzarella) and remaining parmesan. Cover with foil and bake for about 40 minutes, then remove the foil and bake for another 30 minutes—until the top is bubbling, molten, and golden brown.

Step 6: Rest and Garnish

Once the gratin is beautifully golden and your kitchen smells like heaven, take it out and let it rest for 10–15 minutes—this helps the sauce thicken and makes serving much easier. Right before serving, shower the top with fresh snipped chives for that perfect pop of color and flavor.

How to Serve Roasted Garlic Potatoes au Gratin

Garnishes

For a pop of color and freshness, scatter finely chopped chives or flat-leaf parsley over each serving. A light grating of extra parmesan right before serving adds both visual appeal and an extra umami punch—perfect for impressing your guests!

Side Dishes

Roasted Garlic Potatoes au Gratin pairs beautifully with main courses like roast chicken, prime rib, or glazed ham. For a lighter meal, serve alongside a crisp green salad, roasted Brussels sprouts, or garlicky sautéed spinach to cut through the richness.

Creative Ways to Present

Make it dinner-party chic by baking your potatoes au gratin in individual ramekins for perfectly portioned servings. Or, use a round baking dish and arrange the potato slices in concentric circles for a stunning spiral effect that’s almost too pretty to eat!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Garlic Potatoes au Gratin keep well covered in the refrigerator for up to 3 days. Transfer any leftovers to an airtight container, or simply cover the cooled baking dish snugly with foil.

Freezing

For best results, freeze baked and fully cooled portions of potatoes au gratin in small, airtight containers. Be aware the texture may soften slightly upon reheating, but the flavor remains wonderful for up to one month.

Reheating

Reheat leftovers in a 350°F (175°C) oven, covered, until heated through—about 20 minutes. For a crisp top, uncover for the last 5 minutes. Single servings can be microwaved, but the oven revives that beautiful crust best.

FAQs

Final Thoughts

If you’re looking for a side dish guaranteed to win hearts (and leave your kitchen smelling magical), you simply must try Roasted Garlic Potatoes au Gratin. There’s nothing quite like sharing a bubbling dish of these golden, garlicky potatoes with the people you love—so don’t wait for a special occasion to treat yourself!

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