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.

You may also enjoy…

Rich & Creamy Hungarian Mushroom Soup

Moroccan-style Harissa Chicken and Potato Bake

One-Pan Marry Me Chicken Orzo

Roasted Cauliflower Cheddar Soup

Caprese Stuffed Chicken

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

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