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.
