Roasted Garlic Potatoes Gratin
This cozy and creamy gratin features layers of thinly sliced potatoes and roasted garlic, making it a comforting family favorite perfect for any occasion.
Ingredients
Potato Layers
- 2.5 pounds Yukon Gold or Russet potatoes, thinly sliced About 1/8 inch thick; Yukon Golds are creamier, Russets are more textured.
Cream Mixture
- 1 whole head roasted garlic, cloves mashed Use 2 heads for stronger flavor.
- 2 cups heavy cream Or whole milk for a lighter version.
- 1 cup whole milk Add more as needed to keep the custard saucy.
- 2 cups shredded Gruyere or Swiss cheese Plus extra for topping; cheddar can be used for a sharper bite.
- 2 tablespoons unsalted butter, melted For dotting the top.
- 1 teaspoon fresh thyme leaves, chopped Or 1/2 teaspoon dried.
- to taste salt and freshly ground black pepper
- a pinch nutmeg Optional, for a warm, nutty background note.
- as needed olive oil For roasting the garlic.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Trim the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 20 minutes until cloves are squishy and fragrant. Mash the cloves when cool.
- Lightly grease a 9x13-inch baking dish and layer a thin film of cream on the bottom.
- In a saucepan, combine heavy cream, milk, mashed roasted garlic, thyme, a pinch of nutmeg, salt, and pepper. Warm gently until tiny bubbles appear around the edges; do not boil.
Assembly
- Arrange a single layer of potato slices in the dish, slightly overlapping. Sprinkle a bit of cheese and a pinch of salt and pepper. Repeat layers until all potatoes are used, finishing with a generous layer of cheese.
- Pour the warm cream mixture evenly over the potatoes and press lightly to help the liquid penetrate.
- Dot the top with small pieces of melted butter. Cover with foil and bake at 375°F (190°C) for 40 minutes.
Baking
- Remove the foil and bake for an additional 15–25 minutes until the top is golden and bubbling, and a knife slides through with little resistance.
- Let rest for 10 minutes before serving.
Notes
For variations, stir in rosemary or sage into the cream, or layer with thinly sliced ham or bacon. Use plant-based cream and vegan cheese for a vegan option. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.