Creamy Roasted Garlic Potatoes au Gratin – A Luxurious, Cheesy Classic
Creamy Roasted Garlic Potatoes au Gratin features tender layers of thinly sliced potatoes baked in a roasted garlic cream sauce, topped with melted Gruyère and Parmesan for a golden, bubbly finish.
Ingredients
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2 lbs Yukon Gold or Russet potatoes, peeled and sliced thin
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1 bulb garlic
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2 tbsp olive oil (for roasting garlic)
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2 tbsp butter (for pan + sauce)
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2 cups heavy cream
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1 cup grated Gruyère cheese
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½ cup grated Parmesan cheese
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1 tsp salt
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½ tsp black pepper
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1 tsp fresh thyme (optional)
Instructions
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Roast garlic: Cut top off garlic bulb, drizzle with oil, wrap in foil, roast at 400°F for 35–40 mins. Cool, then squeeze out cloves and mash.
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In a saucepan, melt butter. Stir in roasted garlic, cream, salt, pepper, thyme. Heat gently. Add 1 cup Gruyère and ¼ cup Parmesan. Stir until smooth.
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Preheat oven to 375°F. Grease 9×13-inch baking dish.
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Layer half the potatoes, pour in half the sauce. Repeat. Top with remaining cheeses.
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Cover with foil. Bake 40 mins. Uncover, bake 25–30 mins more until golden.
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Let rest 10 minutes before serving.
Notes
Use a mandoline for even slicing. Add mushrooms or bacon for variation. Store leftovers up to 4 days.