Roasted Garlic Potato Gratin Perfect Side Dish
Layers of thinly sliced potatoes baked in a rich roasted garlic cream sauce and topped with melted Gruyère and Parmesan cheese. Golden, creamy, and deeply comforting.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes, thinly sliced
- 1 head garlic
- 1 tbsp olive oil
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 tbsp butter (plus more for greasing)
- 1 ½ cups shredded Gruyère cheese
- ½ cup grated Parmesan
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
- Fresh thyme or chives, for garnish
Instructions
- Roast garlic: Slice top off garlic, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes. Cool and mash.
- Prepare potatoes: Peel (optional) and slice thinly. Soak briefly in cold water and pat dry.
- Make sauce: Heat cream, milk, butter, roasted garlic, salt, pepper, and nutmeg in a saucepan. Simmer 3–5 minutes.
- Assemble: Layer potatoes in greased 9×13 dish with cream sauce and Gruyère in between.
- Top with Parmesan and bake at 375°F, covered, for 45 minutes. Uncover and bake 25–30 minutes more.
- Rest 10–15 minutes before serving. Garnish with herbs.
Notes
- For extra crispy top, broil 2–3 minutes at end.
- Make ahead up to 24 hours before baking.
- Use a mandoline for even slices.