Roasted Garlic Potatoes Au Gratin | Good Food Discoveries (2024)

Roasted Garlic Potatoes au Gratin is my all-time favourite comfort food recipe. It combines layers of thinly sliced potatoes, infused with the rich flavour of roasted garlic and creamy, cheesy goodness. It’s a real crowd-pleaser and perfect for any occasion!

WHAT IS ROASTED GARLIC POTATOES AU GRATIN

Roasted Garlic Potatoes au Gratin is a classic French-inspired side dish that features thinly sliced potatoes layered with a creamy sauce and baked until tender and golden brown. The name “au gratin” refers to the crispy, golden crust that forms on top of the dish during baking. What sets this recipe apart is the addition of roasted garlic, which infuses the dish with a rich, savoury flavour that takes it to the next level.

INGREDIENTS YOU’LL NEED

• Potatoes: Choose medium-sized potatoes, such as Russet or Maris Piper in the UK, which hold their shape well when baked.
• Garlic: Roast one head of garlic, adding a sweet, caramelized flavour to the dish.
• Creamy sauce: A combination of heavy/double cream, milk, and butter creates a luscious sauce that coats the potatoes.
• Cheese: Use a blend of Parmesan cheese for its nutty flavour and Gruyère or mozzarella cheese for its melting qualities and creamy texture.
• Seasonings: Fresh thyme leaves, nutmeg, salt, and pepper add a delicious touch to the dish.

HOW TO MAKE ROASTED GARLIC POTATOES AU GRATIN

Please note:This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Roast the garlic. Preheat your oven to 350°F (180°C). Cut the top off a head of garlic to expose the cloves. Drizzle with olive oil, season with salt, and wrap in aluminum foil. Roast for 30 minutes until soft and golden. Allow to cool before handling.

Step 2: Prepare the potatoes. Grease a 9×13-inch (23×33 cm) baking dish. Peel and thinly slice the potatoes using a mandoline slicer for even slices. Arrange the potato slices upright in layers in the prepared dish.

Step 3: Make the creamy sauce. In a saucepan, combine heavy cream, milk, butter, half of the grated parmesan cheese, thyme, nutmeg, salt, and pepper. Heat until the butter is melted and the ingredients are well combined. Stir in the roasted garlic paste.

Step 4: Bake. Pour the creamy mixture over the potatoes, ensuring they are evenly coated. Cover with foil and bake for 40 minutes. Remove foil, top with shredded cheese and remaining parmesan, then bake uncovered for another 30 minutes until golden brown.

STORING AND FREEZING

To store leftover Roasted Garlic Potatoes au Gratin, allow them to cool completely before transferring them to an airtight container and refrigerating for up to 3 days. I’m personally not a fan of freezing this dish, but if you’d like you can freeze leftovers in individual servings for up to 2 weeks. Please note that the texture and taste of this dish may change.

TOP TIPS

• Thinly sliced potatoes: Use a mandoline for uniformly thin potato slices that bake evenly in the oven.
• Roast garlic: Be sure to roast the garlic until soft and caramelized for maximum flavour.
• Let it rest: Allow the dish to cool for a few minutes before serving to allow the flavours to come together and the creamy sauce to set.

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Roasted Garlic Potatoes au Gratin

Recipe by Magda Gonczaruk | Good Food Discoveries

5.0 from 145 votes

Course: Dinner, SidesCuisine: Western, FrenchDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

See Also

Shredded Chicken Tacos with Creamy Chimichurri Sauce

Cooking time

1

hour

10

minutes

Calories per serving

416

kcal

Total time

1

hour

40

minutes

Roasted Garlic Potatoes au Gratin is my all-time favourite comfort food recipe. It combines layers of thinly sliced potatoes, infused with the rich flavour of roasted garlic and creamy, cheesy goodness. It’s a real crowd-pleaser and perfect for any occasion!

Cook Mode

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INGREDIENTS

• 8-9 medium starchy potatoes (about 1.2kg), thinly sliced

• 1 head garlic, cut the top off

• 1 cup (250 ml) heavy cream / double cream

• 1/4 cup (60 ml) whole milk

• 1 tablespoon unsalted butter, plus more for greasing the baking dish

• 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

• Preheat your oven to 375°F (190°C).
• Begin by roasting the garlic. Cut the top off the head of garlic to expose the cloves. Place the garlic head on a piece of aluminium foil, drizzle with olive oil and season with a pinch of salt. Wrap the foil around the garlic and roast it in the preheated oven for about 30 minutes, or until the cloves are soft and golden. Once roasted, allow the garlic to cool slightly before handling.
• While the garlic is roasting, grease a 9×13-inch (23×33 cm) baking dish and set aside.
• Then peel and thinly slice the potatoes. I recommend using a mandoline slicer for even slices.
• Take a stack of potatoes and arrange them upright in layers within the dish (check the video below). Continue layering until all potatoes are used.
• In a saucepan, combine heavy/double cream, milk, butter, half of the grated parmesan cheese, thyme, nutmeg, pinch of salt and pepper. Heat over medium heat until butter is melted and the ingredients are well combined. Do not let it boil.
• Once garlic is roasted, squeeze the garlic cloves out of their skins and mash them into a paste. Stir the roasted garlic paste into the cream mixture until well combined.
• Pour the creamy mixture over the potatoes in the baking dish, ensuring they are evenly coated. Cover the dish tightly with kitchen foil.
• Bake the potatoes au gratin in the preheated oven for 40 minutes.
• Remove the foil and top the potatoes with the shredded Gruyere or mozzarella cheese and the remaining 1/4 cup of grated parmesan cheese.
• Return the dish to the oven, uncovered, and bake for an additional 30 minutes, or until the cheese is bubbly and golden brown and potatoes are fork tender.
• Once done, remove the potato au gratin from the oven and let it cool for a few minutes before serving.
• Garnish with fresh chives and enjoy!

Notes

• To store, transfer it to an airtight container and refrigerate for up to 3 days.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 8
• Calories: 416kcal
• Carbohydrates: 29g
• Protein: 13.3g
• Fat: 28.1g
• Saturated Fat: 16.8g
• Monounsaturated Fat: 5.4g
• Cholesterol: 36.9mg
• Sodium: 271.6mg
• Potassium: 674.4mg
• Fiber: 3.2g
• Sugar: 2.1g

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WATCH MY VIDEO ON HOW TO MAKE THIS ROASTED GARLIC POTATOES AU GRATIN