Description
Creamy and flavorful, these Roasted Garlic Potatoes au Gratin are a delicious twist on a classic potato dish. Layers of thinly sliced potatoes are baked in a rich garlic-infused cream sauce and topped with a blend of cheeses for a comforting side dish.
Ingredients
Units
Scale
Potatoes:
- 8-9 medium starchy potatoes (about 1.2kg), thinly sliced
Garlic:
- 1 head garlic, top cut off
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
- 1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
- 1/4 tsp nutmeg
- 1/2 cup (40g) grated parmesan cheese, divided
- 2 cups (about 220g) shredded Gruyère or mozzarella cheese
- Salt and pepper to taste
Garnish:
- Fresh chives, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Roast Garlic: Cut the top off the garlic head, drizzle with olive oil, season with salt, wrap in foil, and roast for about 30 minutes until soft.
- Prepare Baking Dish: Grease a 9×13-inch (23×33 cm) baking dish.
- Slice Potatoes: Peel and thinly slice the potatoes using a mandoline slicer for even slices.
- Layer Potatoes: Arrange sliced potatoes upright in layers in the baking dish.
- Make Cream Mixture: In a saucepan, combine cream, milk, butter, half of parmesan cheese, thyme, nutmeg, salt, and pepper. Heat until well combined.
- Add Roasted Garlic: Squeeze roasted garlic cloves into a paste, mix into the cream mixture.
Notes
- For a crispy top, broil the dish for a few minutes after baking.
- Let the gratin rest for 10-15 minutes before serving to allow the sauce to thicken.
Nutrition
- Serving Size: 1 serving
- Calories: 416 kcal
- Sugar: 3g
- Sodium: 364mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 86mg
