Why You’ll Love This Recipe
This recipe is a comforting and indulgent side dish perfect for holidays, family dinners, or whenever you want something extra special. The roasted garlic adds a depth of flavor that elevates the dish far beyond standard au gratin potatoes. It’s versatile enough to pair with roast beef, ham, chicken, or even as the centerpiece for a vegetarian dinner. Plus, it’s make-ahead friendly, so you can prep it in advance and bake when ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Russet or Yukon Gold potatoes, thinly sliced
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Whole garlic bulbs, roasted
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Heavy cream
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Whole milk
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Unsalted butter
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All-purpose flour
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Fresh thyme or rosemary (optional)
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Salt and black pepper
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Gruyère cheese, shredded
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Parmesan cheese, grated
Directions
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Preheat the oven to 375°F (190°C).
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Cut the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for about 40 minutes until soft and fragrant.
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Peel and thinly slice the potatoes using a mandoline or sharp knife.
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In a saucepan, melt butter and whisk in flour to create a roux. Slowly whisk in milk and cream, cooking until thickened.
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Squeeze the roasted garlic cloves into the sauce and mash them in. Season with salt, pepper, and herbs if using.
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Grease a baking dish and layer half the potatoes evenly.
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Pour half of the garlic cream sauce over the potatoes and sprinkle with Gruyère and Parmesan.
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Repeat with the remaining potatoes, sauce, and cheese.
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Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes until the top is golden and bubbly.
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Let rest for 10 minutes before serving to allow the sauce to set.
Servings and timing
This recipe serves 8 people. Preparation time takes about 20 minutes, roasting the garlic 40 minutes, and baking about 55 minutes, for a total of approximately 1 hour and 55 minutes.
Variations
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Swap Gruyère for sharp cheddar for a bolder flavor.
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Add caramelized onions between the potato layers for extra sweetness.
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Use half-and-half instead of cream for a lighter version.
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Add cooked bacon bits for a smoky, savory twist.
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Incorporate spinach or kale for a veggie boost.
Storage/Reheating
Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or reheat individual portions in the microwave. This dish also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, assemble the casserole up to a day in advance, refrigerate, and bake before serving.
What potatoes work best for au gratin?
Yukon Golds or Russets are ideal because they become tender and creamy when baked.
Do I need to peel the potatoes?
It’s optional. Peeling gives a smoother texture, but leaving the skin adds rustic appeal and extra nutrients.
Can I use pre-shredded cheese?
Freshly shredded cheese melts better, but pre-shredded can be used for convenience.
How do I roast garlic if I’m short on time?
You can roast peeled garlic cloves on the stovetop in olive oil until golden and soft.
Can I make this dish without cream?
Yes, substitute with whole milk, but the sauce will be less rich.
Why is my sauce runny?
Be sure to let the dish rest before serving so the sauce thickens as it cools slightly.
Can I freeze potatoes au gratin?
Yes, freeze after baking and cooling. Reheat covered in the oven until warmed through.
How do I get a crispier top?
Remove the foil earlier, or broil for 2–3 minutes at the end of baking.
What main dishes pair well with this recipe?
It goes wonderfully with roast beef, ham, chicken, turkey, or even as a side to grilled fish.
Conclusion
Roasted garlic potatoes au gratin is an irresistible, cheesy side dish that transforms simple potatoes into something spectacular. With its creamy roasted garlic sauce and golden topping, it’s the perfect addition to holiday dinners or any meal where you want to impress. This recipe is hearty, flavorful, and sure to become a favorite at your table.
Roasted Garlic Potatoes au Gratin
Roasted garlic potatoes au gratin is a rich, creamy, and cheesy side dish that transforms simple scalloped potatoes into an indulgent, flavor-packed masterpiece. With layers of tender potatoes, roasted garlic cream sauce, and melted cheese, it’s a comforting favorite perfect for holidays or special occasions.
- Prep Time: 20 minutes
- Cook Time: 95 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2 ½ lbs Russet or Yukon Gold potatoes, thinly sliced
- 2 whole garlic bulbs
- 1 tbsp olive oil (for roasting garlic)
- 1 ½ cups heavy cream
- 1 cup whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme or rosemary (optional)
- 1 ½ cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and fragrant.
- Peel and thinly slice potatoes using a mandoline or sharp knife.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes.
- Slowly whisk in milk and cream. Cook, stirring frequently, until sauce thickens, about 5–7 minutes.
- Squeeze roasted garlic cloves into the sauce and mash to incorporate. Add salt, pepper, and herbs if using.
- Grease a 9×13-inch baking dish and layer half of the sliced potatoes evenly.
- Pour half of the roasted garlic cream sauce over potatoes. Sprinkle with half the Gruyère and Parmesan cheeses.
- Repeat with remaining potatoes, sauce, and cheeses.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes until golden and bubbly.
- Let rest for 10 minutes before serving to allow the sauce to set.
Notes
- Make ahead by assembling a day in advance and baking when ready.
- Use sharp cheddar instead of Gruyère for a bolder taste.
- Add caramelized onions or cooked bacon for extra flavor.
- Half-and-half can replace cream for a lighter version.
- Let rest after baking to thicken the sauce properly.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 360mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg
