Description
A luxurious, creamy potatoes gratin layered with tender slices of potato, roasted garlic, and rich cream baked until golden and bubbling with cheesy perfection.
Ingredients
2 heads of garlic
2 tsp olive oil
2 lbs Yukon Gold potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
1 tbsp fresh thyme leaves (optional)
Instructions
1. Preheat oven to 400°F (200°C). Cut the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized.
2. Reduce oven temperature to 375°F (190°C).
3. Squeeze roasted garlic cloves into a bowl and mash into a smooth paste.
4. In a saucepan, combine heavy cream, milk, roasted garlic paste, salt, pepper, and nutmeg. Heat gently until warm (do not boil).
5. Butter a 9×13-inch baking dish and arrange half of the sliced potatoes in an even layer.
6. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheeses.
7. Repeat layers with remaining potatoes, cream, and cheese.
8. Cover with foil and bake for 40 minutes.
9. Remove foil and bake another 20 minutes, or until golden brown and bubbly.
10. Let rest 10–15 minutes before serving.
11. Garnish with fresh thyme if desired.
Notes
For extra depth, add caramelized onions between layers.
Use a mandoline for evenly sliced potatoes.
Pairs beautifully with roast chicken, steak, or holiday mains.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Category: Side Dish
- Method: Baked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg
Keywords: potatoes gratin, roasted garlic potatoes, creamy baked potatoes, gratin dauphinois, cheesy side dish