Description

This Roasted Garlic Potatoes au Gratin is a creamy, cheesy side dish featuring tender layers of thinly sliced starchy potatoes, infused with rich roasted garlic and fresh thyme, baked until golden and bubbly. Perfect as a comforting accompaniment for dinner, this French-inspired recipe balances the earthiness of roasted garlic with the lusciousness of cream and Gruyère cheese.

Ingredients

Potatoes

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

Roasted Garlic

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

Cream Mixture

1 cup (250 ml) heavy cream / double cream
1/4 cup (60 ml) whole milk
1 tablespoon unsalted butter
1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
1/4 tsp nutmeg
Salt and pepper to taste
1/2 cup (40g) grated parmesan cheese, divided

Cheese Topping

2 cups (about 220g) shredded Gruyère or mozzarella cheese
Remaining 1/4 cup (20g) grated parmesan cheese

Garnish

Fresh chives, for garnish

Other

Butter for greasing the baking dish

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for roasting garlic and baking the potatoes.
Roast Garlic: Cut the top off the head of garlic to expose the cloves. Place it on aluminum foil, drizzle with olive oil, and season with salt. Wrap tightly and roast in the oven for about 30 minutes until cloves are soft and golden. Let it cool slightly before handling.
Prepare Baking Dish: Grease a 9x13-inch (23x33 cm) baking dish with butter and set aside.
Slice Potatoes: Peel and thinly slice the potatoes, preferably with a mandoline slicer to ensure even thickness. Arrange them upright in layers inside the prepared baking dish until all are used.
Make Cream Mixture: In a saucepan over medium heat, combine heavy cream, whole milk, unsalted butter, half of the grated parmesan cheese, thyme, nutmeg, salt, and pepper. Heat gently until butter melts and mixture blends well, but do not let it boil.
Add Roasted Garlic: Squeeze out the roasted garlic cloves and mash them into a paste. Stir this paste into the warm cream mixture evenly.
Assemble and Cover: Pour the garlic cream mixture over the layered potatoes, ensuring even coverage. Cover the dish tightly with kitchen foil to trap steam.
Bake Covered: Bake in the preheated oven for 40 minutes, allowing potatoes to soften and absorb flavors.
Add Cheese Topping: Remove the foil and sprinkle the shredded Gruyère or mozzarella cheese along with the remaining grated parmesan over the potatoes.
Finish Baking Uncovered: Return the dish to the oven uncovered and bake for an additional 30 minutes, until the cheese topping is bubbly, golden brown, and the potatoes are fork tender.
Cool and Garnish: Remove from oven and let cool for a few minutes to set. Garnish with fresh chives before serving to add color and a hint of freshness.

Notes

Using starchy potatoes like Russets or Yukon Gold helps achieve a creamy texture as they absorb the cream mixture well.
Mandoline slicing ensures even cooking; if unavailable, use a sharp knife to slice potatoes as thinly and evenly as possible.
Roasting garlic mellows its sharpness and enhances sweetness, making it perfect for the creamy sauce.
You can substitute Gruyère with mozzarella for a milder flavor or use a mix based on preference.
Ensure not to boil the cream mixture to prevent curdling and maintain a smooth sauce.
Allowing the dish to cool slightly before serving helps it set for cleaner slices.