Creamy Garlic Potato Gratin with Roasted Garlic
Creamy Garlic Potato Gratin with Roasted Garlic
Ingredients
For the Roasted Garlic
- 1 head garlic, top 1/2-inch sliced off
- 1 tablespoon olive oil
For the Gratin
- 2 1/2 pounds Russet potatoes, peeled and thinly sliced (1/8-inch thick)
- 2 tablespoons unsalted butter, divided (1 tablespoon for greasing, 1 tablespoon for sauce)
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 cup shredded Gruyere cheese
- 4 sprigs fresh thyme, leaves removed and chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat oven to 400°F. Place the prepared head of garlic on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil. Wrap the foil tightly around the garlic to form a packet. Roast in the preheated oven for 40 to 50 minutes, or until the cloves are very soft and caramelized. Remove from oven and let cool slightly.
⏱️ 50 min•🌡️ 400
- 2
While the garlic roasts, prepare the potatoes. Peel the potatoes and slice them very thinly, about 1/8-inch thick, using a mandoline or a sharp knife for uniform slices.
⏱️ 15 min
- 3
Reduce oven temperature to 375°F. Generously grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter.
⏱️ 5 min•🌡️ 375
- 4
Arrange a single layer of sliced potatoes in the bottom of the prepared baking dish, slightly overlapping them. Continue layering until about half of the potatoes are used.
⏱️ 5 min
- 5
Squeeze the softened roasted garlic cloves from their skins into a medium bowl. Mash the garlic with a fork until smooth. Add the heavy cream, 1 tablespoon of unsalted butter, Parmesan cheese, chopped fresh thyme, kosher salt, and freshly ground black pepper to the bowl. Whisk well to combine, ensuring the butter is melted and all ingredients are evenly distributed.
⏱️ 10 min
- 6
Pour half of the cream sauce evenly over the potatoes in the baking dish. Arrange the remaining potato slices in layers over the sauce. Pour the remaining cream sauce over the top, ensuring all potatoes are well-coated. Cover the baking dish tightly with aluminum foil.
⏱️ 5 min
- 7
Bake the gratin in the preheated 375°F oven for 45 to 55 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil, sprinkle the shredded Gruyere cheese evenly over the top, and return to the oven, uncovered. Continue baking for another 20 to 30 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 75 min•🌡️ 375
- 8
Remove the gratin from the oven and let it rest for 10 to 15 minutes before serving. Garnish with finely chopped fresh chives just before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Potato Gratin with Roasted Garlic
Ingredients
For the Roasted Garlic
- 1 head garlic, top 1/2-inch sliced off
- 1 tablespoon olive oil
For the Gratin
- 2 1/2 pounds Russet potatoes, peeled and thinly sliced (1/8-inch thick)
- 2 tablespoons unsalted butter, divided (1 tablespoon for greasing, 1 tablespoon for sauce)
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 cup shredded Gruyere cheese
- 4 sprigs fresh thyme, leaves removed and chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat oven to 400°F. Place the prepared head of garlic on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil. Wrap the foil tightly around the garlic to form a packet. Roast in the preheated oven for 40 to 50 minutes, or until the cloves are very soft and caramelized. Remove from oven and let cool slightly.
⏱️ 50 min•🌡️ 400 - 2
While the garlic roasts, prepare the potatoes. Peel the potatoes and slice them very thinly, about 1/8-inch thick, using a mandoline or a sharp knife for uniform slices.
⏱️ 15 min - 3
Reduce oven temperature to 375°F. Generously grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter.
⏱️ 5 min•🌡️ 375 - 4
Arrange a single layer of sliced potatoes in the bottom of the prepared baking dish, slightly overlapping them. Continue layering until about half of the potatoes are used.
⏱️ 5 min - 5
Squeeze the softened roasted garlic cloves from their skins into a medium bowl. Mash the garlic with a fork until smooth. Add the heavy cream, 1 tablespoon of unsalted butter, Parmesan cheese, chopped fresh thyme, kosher salt, and freshly ground black pepper to the bowl. Whisk well to combine, ensuring the butter is melted and all ingredients are evenly distributed.
⏱️ 10 min - 6
Pour half of the cream sauce evenly over the potatoes in the baking dish. Arrange the remaining potato slices in layers over the sauce. Pour the remaining cream sauce over the top, ensuring all potatoes are well-coated. Cover the baking dish tightly with aluminum foil.
⏱️ 5 min - 7
Bake the gratin in the preheated 375°F oven for 45 to 55 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil, sprinkle the shredded Gruyere cheese evenly over the top, and return to the oven, uncovered. Continue baking for another 20 to 30 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 75 min•🌡️ 375 - 8
Remove the gratin from the oven and let it rest for 10 to 15 minutes before serving. Garnish with finely chopped fresh chives just before serving.
⏱️ 15 min