I love how the deep flavor of roasted garlic blends into the creamy sauce, giving the potatoes a rich, savory taste without overpowering the dish. The crispy top, gooey cheese, and soft potato layers make it irresistible. It’s also simple to prepare with just a few ingredients and brings a restaurant-level side dish right to my home kitchen. Whether I’m making it for a dinner party or just treating myself, this recipe always feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8-9 medium starchy potatoes (about 1.2kg), thinly sliced
1 large head garlic, top cut off
1 cup (250 ml) heavy cream / double cream
1/4 cup (60 ml) whole milk
1 tablespoon unsalted butter, plus more for greasing
1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
1/4 tsp nutmeg
1/2 cup (40g) grated parmesan cheese, divided
2 cups (about 220g) shredded Gruyère or mozzarella cheese
Salt and pepper to taste
Fresh chives, for garnish
Directions
I start by preheating the oven to 375°F (190°C).
I cut the top off the head of garlic, drizzle it with olive oil and a pinch of salt, then wrap it in foil. I roast it in the oven for about 30 minutes until it’s soft and golden. I let it cool slightly before handling.
While the garlic is roasting, I grease a 9×13-inch (23×33 cm) baking dish and set it aside.
I peel and thinly slice the potatoes, using a mandoline for even slices. Then I layer them vertically in the dish.
In a saucepan, I combine the cream, milk, butter, half the parmesan, thyme, nutmeg, salt, and pepper. I warm the mixture over medium heat until the butter melts and everything is combined.
I squeeze the roasted garlic cloves into the cream mixture and stir well to infuse the flavor.
I pour the creamy mixture evenly over the layered potatoes, making sure it seeps through.
I top everything with the shredded Gruyère or mozzarella and the remaining parmesan.
I cover the dish with foil and bake for 1 hour. Then I remove the foil and bake for another 30 minutes until the top is golden and bubbly.
I let it rest for 10 minutes before garnishing with fresh chives and serving.
Servings and Timing
Servings: 8
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Calories: 416 kcal per serving
Variations
I like swapping out the Gruyère with cheddar for a sharper flavor, or using a mix of cheeses for extra depth. For a bit of a kick, I sometimes add a pinch of cayenne or sliced jalapeños. If I’m looking for something extra hearty, I’ll mix in bits of crispy bacon or caramelized onions between the potato layers.
Storage/Reheating
To store leftovers, I transfer them to an airtight container and refrigerate for up to 3 days. When I’m ready to reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven for 20-25 minutes, or until heated through. If I want to crisp the top again, I uncover it for the last 5 minutes.
FAQs
How do I know when the potatoes are fully cooked?
I test the potatoes by inserting a knife in the center—if it slides in easily, they’re done. The top should also be golden and bubbly.
Can I make this dish ahead of time?
Yes, I often prepare and assemble it in advance, cover, and refrigerate it. Then I bake it when I’m ready. Just add 10–15 extra minutes to the baking time if it’s cold from the fridge.
What type of potatoes work best?
I use starchy potatoes like Russets or Yukon Golds. They hold up well and absorb the creamy sauce beautifully.
Can I freeze Potatoes au Gratin?
While it’s best fresh, I’ve frozen it in portions before. I let it cool completely, then freeze in airtight containers. To reheat, I thaw overnight in the fridge and warm in the oven.
What can I serve with this dish?
I usually serve it with roasted meats like chicken, steak, or lamb. It also pairs well with green vegetables or a crisp salad for balance.
Conclusion
Roasted Garlic Potatoes au Gratin is one of those recipes that never fails to impress. With just a handful of ingredients and some patience in the oven, I get a deeply flavorful, creamy, and comforting dish that fits both weeknight dinners and special occasions. It’s become a staple in my kitchen, and I always look forward to the leftovers—if there are any.
Creamy, cheesy, and packed with slow-roasted garlic flavor, these potatoes au gratin are the ultimate comfort side dish for any dinner or holiday table.
Ingredients
8–9 medium starchy potatoes (about 1.2kg), thinly sliced
1 large head garlic, top cut off
1 cup (250 ml) heavy cream or double cream
1/4 cup (60 ml) whole milk
1 tbsp unsalted butter, plus more for greasing
1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
1/4 tsp nutmeg
1/2 cup (40g) grated Parmesan cheese, divided
2 cups (220g) shredded Gruyère or mozzarella cheese
Salt and pepper, to taste
Fresh chives, for garnish
Instructions
Preheat oven to 375°F (190°C).
Roast the garlic: Cut the top off the garlic head, drizzle with olive oil and salt, wrap in foil, and roast for 30 minutes until soft and golden. Cool slightly.
Grease a 9×13-inch (23×33 cm) baking dish with butter.
Peel and thinly slice the potatoes (use a mandoline for even slices). Layer them upright in the dish.
In a saucepan, heat the cream, milk, butter, half the Parmesan, thyme, nutmeg, salt, and pepper until the butter is melted and well combined.
Squeeze roasted garlic cloves into the sauce, mash lightly, and stir.
Pour the cream mixture evenly over the potatoes. Top with shredded Gruyère (or mozzarella) and remaining Parmesan.
Cover with foil and bake for 1 hour. Remove foil and bake uncovered for an additional 30 minutes until golden and bubbling.
Garnish with chopped chives before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition facts are approximate and should not replace professional dietary advice.
