Creamy Roasted Garlic Potato Gratin is the perfect comfort food side dish, layered with thinly sliced potatoes, infused with rich roasted garlic flavor, and baked in a velvety cheese sauce until golden and bubbly. I love making this dish for holidays, dinner parties, or just when I want something hearty and satisfying on the table.
Why You’ll Love This Recipe
I love this dish for its deep, savory garlic flavor and how it pairs perfectly with a variety of main courses. The roasted garlic brings a mellow, slightly sweet flavor that blends so well with the cream and cheese. It looks elegant, yet it’s incredibly easy to make. Plus, it’s one of those recipes that gets better the longer it sits, making it a great make-ahead option.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yukon gold potatoes, thinly sliced
- Roasted garlic cloves, mashed
- Heavy cream
- Whole milk
- Gruyère cheese, shredded
- Parmesan cheese, grated
- Butter
- Salt
- Black pepper
- Fresh thyme leaves (optional, for garnish)
directions
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with butter.
- In a saucepan over medium heat, combine heavy cream, milk, mashed roasted garlic, salt, and pepper. Stir until warm but not boiling.
- Arrange half the sliced potatoes in the prepared dish. Pour half the garlic cream mixture over the potatoes, then sprinkle with half the Gruyère and Parmesan cheese.
- Layer the remaining potatoes and repeat with the rest of the cream and cheese.
- Dot the top with small pieces of butter.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 20-25 minutes until the top is golden and bubbling.
- Let it rest for 10-15 minutes before serving. Garnish with fresh thyme if desired.
Servings and timing
This recipe serves 6 people. It takes about 20 minutes to prep and 1 hour 10 minutes to bake, with an additional 10-15 minutes resting time before serving.
Variations
- I sometimes add caramelized onions for an extra layer of sweetness.
- Swap Gruyère with sharp cheddar or fontina for a different cheese profile.
- Add a pinch of nutmeg to the cream sauce for a subtle warm spice note.
- Use sweet potatoes or a mix of root vegetables to change it up.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through. For a quicker option, I microwave single portions in 30-second intervals until hot.
FAQs
How do I roast garlic for this recipe?
I slice the top off a head of garlic, drizzle with olive oil, wrap it in foil, and roast it at 400°F for about 35-40 minutes until the cloves are soft and golden.
Can I use a different type of potato?
Yes, I like using Yukon golds for their buttery texture, but russets or red potatoes also work well.
Can this be made ahead of time?
Absolutely. I prepare and bake it fully, then cool and refrigerate. When I’m ready to serve, I reheat it in the oven until hot.
How do I get even potato slices?
I use a mandoline slicer to get uniformly thin slices, which helps the dish cook evenly.
Can I make this recipe gluten-free?
Yes, since there’s no flour in the sauce, it’s already naturally gluten-free. Just double-check that the cheese is certified gluten-free.
Conclusion
Creamy Roasted Garlic Potato Gratin is my go-to when I want a dish that’s rich, comforting, and guaranteed to impress. It’s packed with flavor, easy to prepare, and pairs beautifully with so many mains. Whether I’m cooking for family or entertaining guests, this dish always delivers.
Print
Creamy Roasted Garlic Potato Gratin
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baked
- Cuisine: French-Inspired / Comfort Food
- Diet: Gluten Free
Description
Creamy Roasted Garlic Potato Gratin is a decadent, savory side dish featuring tender Yukon gold potatoes layered with rich roasted garlic and two kinds of cheese, all baked in a velvety cream sauce until perfectly golden and bubbly. It’s an impressive yet easy recipe ideal for holidays, dinner parties, or whenever you’re craving a comforting and flavorful side.
Ingredients
- 2 ½ pounds Yukon gold potatoes, thinly sliced
- 2 heads roasted garlic, cloves mashed
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 tablespoons unsalted butter (plus more for greasing)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- In a saucepan over medium heat, combine heavy cream, milk, mashed roasted garlic, salt, and pepper. Warm gently, stirring often, without boiling.
- Arrange half the potato slices in the prepared baking dish. Pour half of the garlic cream mixture over the potatoes. Sprinkle with half the Gruyère and Parmesan.
- Repeat with the remaining potatoes, cream mixture, and cheese. Dot the top with small pieces of butter.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 20–25 minutes, or until the top is golden and bubbling.
- Let the gratin rest for 10–15 minutes before serving. Garnish with fresh thyme if desired.
Notes
- Cheese swap: Use sharp cheddar or fontina instead of Gruyère for a different flavor.
- Flavor boost: Add caramelized onions or a pinch of nutmeg to enhance the depth.
- Vegetable variation: Mix in sweet potatoes or root veggies for a colorful twist.
- Make-ahead tip: Bake it in advance and reheat gently before serving.
- Naturally gluten-free — just confirm your cheese is certified GF if needed.
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