Decadent Roasted Garlic Potatoes au Gratin You’ll Crave

Indulge in creamy Roasted Garlic Potatoes au Gratin, a comforting side that transforms humble potatoes into a cheesy masterpiece.

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Course: Side Dishes

Cuisine: American

Keyword: Cheesy Potatoes, comfort food, Potato Recipe, Roasted Garlic Potatoes au Gratin, side dish

Prep Time: 15

Cook Time: 1 10

Resting Time: 10

Total Time: 1 35

Servings: servings

Calories: 300kcal

Equipment

9x13 inch baking dish
Mixing bowl
Aluminum foil

Ingredients

For the Garlic

2 heads garlic fresh garlic adds a sweeter, more complex flavor when roasted
2 tablespoons olive oil enhances richness and helps in roasting garlic

For the Cream Mixture

1 cup heavy cream creates a rich, velvety base
1 cup whole milk balances the creaminess while adding lightness
1 teaspoon salt essential for enhancing flavors
½ teaspoon black pepper adds a warm kick
½ teaspoon dried thyme infuses a lovely herbal note
½ teaspoon paprika brings a hint of smokiness

For the Potatoes and Cheese

4 cups Yukon Gold potatoes, thinly sliced potatoes are buttery and creamy
1 cup Swiss cheese, shredded offers a mild, nutty flavor
1 cup cheddar cheese, shredded adds a sharp tang

For Garnish

Fresh parsley adds a pop of color and freshness

Instructions

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Cut the tops off the heads of garlic to expose the cloves, then drizzle them with olive oil. Wrap the garlic in foil and roast for 30-35 minutes, or until the cloves are soft and golden.
In a mixing bowl, combine heavy cream, whole milk, and the whipped roasted garlic. Add salt, black pepper, dried thyme, and paprika. Whisk everything together until fully blended.
Grease a 9x13 inch baking dish with a little olive oil. Layer half of the sliced Yukon Gold potatoes evenly in the dish. Pour half of the cream mixture over the potatoes. Sprinkle half of the combined Swiss and cheddar cheeses over the top.
Repeat the layering process with the remaining potatoes, rest of the cream mixture, and finish with the remaining cheeses.
Cover the baking dish tightly with aluminum foil. Bake for 45 minutes to allow the potatoes to cook through.
After 45 minutes, remove the foil and return the dish to the oven. Bake for an additional 20-25 minutes until golden brown and bubbly.
Once out of the oven, let it sit for about 10 minutes before serving. Garnish with freshly chopped parsley.

Notes

Choose Yukon Gold potatoes for their creamy texture. Let garlic roast fully for better flavor. Ensure creamy mixture coats all layers to avoid dryness.

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