Description
This creamy roasted garlic potato gratin features thinly sliced Yukon Gold potatoes layered in a rich, roasted garlic-infused cream sauce and baked with melted Gruyère and Parmesan until golden and bubbling. It’s a perfect side dish for holidays, dinner parties, or cozy family meals, offering a deliciously indulgent yet comforting take on classic French-inspired potato casseroles.
Ingredients
Potatoes
- 2½ lbs Yukon Gold potatoes, thinly sliced
Roasted Garlic
- 1 whole head garlic
- 1 tbsp olive oil
Cream Sauce
- 2 tbsp unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme (or 1 tsp fresh)
- ¼ tsp ground nutmeg (optional)
Cheese
- 1½ cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat and Roast Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap it tightly in foil, and roast for 35–40 minutes until the garlic is soft and golden.
- Lower Oven Temperature: Reduce the oven temperature to 375°F (190°C) to prepare for baking the gratin.
- Prepare Roasted Garlic Paste: Once roasted, squeeze the softened garlic cloves into a bowl and mash into a smooth paste.
- Make Cream Sauce: In a saucepan over medium heat, melt the butter. Add the heavy cream, whole milk, mashed roasted garlic, salt, black pepper, thyme, and nutmeg. Heat gently until warm, ensuring it does not boil, so flavors meld without curdling.
- Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Layer Potatoes and Sauce: Arrange half of the sliced potatoes evenly in the bottom of the dish. Pour half of the warm cream sauce over the potatoes, then sprinkle half of the Gruyère and Parmesan cheeses on top.
- Repeat Layers: Repeat the layering with the remaining potatoes, cream sauce, and cheese, distributing evenly for consistent cooking and creaminess.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 40 minutes, allowing potatoes to cook through and flavors to meld.
- Bake Uncovered for Browning: Remove the foil and bake an additional 20–25 minutes uncovered until the gratin is golden brown and bubbling, indicating perfect melt and caramelization.
- Rest Before Serving: Let the gratin rest for 10 minutes after baking to set and cool slightly for easier serving and enhanced flavor integration.
Notes
- Slice potatoes evenly using a mandoline for best results and uniform cooking.
- Gruyère cheese can be substituted with Swiss or white cheddar if desired.
- For extra browning on top, broil the gratin for 2–3 minutes at the end of baking watch carefully to prevent burning.
- Leftovers store well refrigerated for up to 3 days in an airtight container, and can be reheated gently.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish, Casserole
- Method: Baking
- Cuisine: French-Inspired
