Description
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.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: Western, French
