Description
This Roasted Garlic Potatoes au Gratin recipe transforms traditional creamy gratin with the rich, mellow flavor of roasted garlic. Thinly sliced starchy potatoes are layered upright and baked with a luscious cream, milk, and cheese mixture infused with fresh thyme, nutmeg, and roasted garlic, resulting in a comforting and elegant side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 8-9 medium starchy potatoes (about 1.2 kg), thinly sliced
Garlic
- 1 large head of garlic
Dairy
- 1 cup heavy cream
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- 2 cups shredded Gruyère or mozzarella cheese
Herbs and Spices
- Fresh thyme leaves (quantity about 1 teaspoon)
- Nutmeg (a pinch or about 1/8 teaspoon)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for roasting the garlic and baking the potatoes.
- Roast the Garlic: Cut the top off the large head of garlic to expose the cloves, drizzle with olive oil, wrap tightly in aluminum foil, and bake in the preheated oven for 30 minutes until the garlic is soft and caramelized.
- Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly with unsalted butter to prevent sticking and add flavor.
- Slice Potatoes: Using a mandoline slicer, thinly slice the starchy potatoes into even rounds for uniform cooking and layering.
- Layer Potatoes: Stand the potato slices upright in the greased baking dish, packing them closely together in layers to create an attractive presentation and even cooking.
- Make Cream Mixture: In a saucepan, combine the heavy cream, whole milk, unsalted butter, fresh thyme leaves, a pinch of nutmeg, salt, and pepper. Heat gently over medium heat until the butter is melted and the mixture is warm but not boiling.
- Add Roasted Garlic: Squeeze the softened roasted garlic cloves out of their skins and mash them into a paste. Stir this garlic paste into the cream mixture for deep roasted garlic flavor.
- Pour Over Potatoes: Pour the cream and roasted garlic mixture evenly over the layered potatoes, ensuring the slices are well coated. Cover the dish tightly with aluminum foil.
- Bake Covered: Bake the covered potatoes in the oven for about 1 hour and 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cheese and Finish Baking: Remove the foil from the dish, sprinkle the remaining shredded cheese evenly over the top, and bake uncovered for an additional 15 minutes until the cheese is melted, bubbly, and lightly golden brown.
Notes
- Using a mandoline slicer ensures uniform potato slices for even cooking.
- Gruyère cheese provides a creamy, nutty flavor but mozzarella can be used for a milder taste.
- Roasting the garlic mellows its sharpness and adds a rich, sweet aroma.
- Make sure to tightly cover the dish with foil during baking to retain moisture and cook potatoes evenly.
- Fresh thyme can be substituted with dried thyme, but reduce quantity by half.
- Let the gratin rest for 10 minutes before serving to allow it to set.
