Name: Roasted Garlic Potatoes Au Gratin – Creamy & Easy
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 8–9 medium starchy potatoes (about 1.2 kg), thinly sliced; 1 large head garlic, top cut off; 1 cup heavy cream or double cream; 1/4 cup whole milk; 1 tablespoon unsalted butter, plus more for greasing the dish; 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme; 1/4 teaspoon nutmeg; 1/2 cup grated parmesan cheese, divided; 2 cups shredded Gruyère or mozzarella cheese; Salt and pepper to taste; Fresh chives for garnish

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I always think of this roasted garlic potatoes au gratin as the kind of dish that turns an ordinary meal into something memorable. I love how thinly sliced potatoes soak up a rich, creamy sauce infused with sweet roasted garlic, then bake into tender layers with a golden, cheesy top. Every time I make it, the kitchen fills with the kind of aroma that makes everyone wander in asking when dinner is ready. Roasted Garlic Potatoes Au Gratin – Creamy & Easy

Why You’ll Love This Recipe

I like this recipe because it feels indulgent without being complicated. I get deep flavor from roasted garlic, creamy texture from the sauce, and just the right contrast from the lightly crisp top. I also appreciate how flexible it is, since it works just as well for a holiday table as it does for a cozy family dinner. Most of all, I enjoy how simple ingredients come together to create something that feels special.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

8–9 medium starchy potatoes (about 1.2 kg), thinly sliced
1 large head garlic, top cut off
1 cup heavy cream or double cream
1/4 cup whole milk
1 tablespoon unsalted butter, plus more for greasing the dish
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme
1/4 teaspoon nutmeg
1/2 cup grated parmesan cheese, divided
2 cups shredded Gruyère or mozzarella cheese
Salt and pepper to taste
Fresh chives for garnish

Directions

I start by roasting the garlic because it sets the flavor foundation for the whole dish. I preheat the oven to 400°F (200°C), wrap the garlic head in foil, and roast it for about 30–40 minutes until the cloves are soft and fragrant. Once it cools slightly, I squeeze out the cloves and mash them into a smooth paste.

While the garlic roasts, I wash and thinly slice the potatoes. I aim for even slices so everything cooks at the same pace. In a saucepan, I melt the butter over medium heat, stir in the roasted garlic paste, then add the cream and milk. I season with thyme, nutmeg, salt, and pepper, and let the mixture gently simmer for a few minutes until slightly thickened.

To assemble, I lower the oven temperature to 375°F (190°C) and butter a baking dish. I layer the sliced potatoes, sprinkle them with cheese, and season lightly. I repeat the layers until the potatoes are used, finishing with a layer of potatoes on top. I pour the warm cream sauce evenly over everything, press gently, and cover the dish with foil.

I bake it covered for about 45 minutes, then remove the foil, add the remaining parmesan, and return it to the oven uncovered for another 20–30 minutes. When the top is golden and the potatoes are tender, I know it’s ready.

Servings And Timing

I usually get about 6–8 servings from this dish. Prep time takes around 25 minutes, and the total cooking time is about 75 minutes, including roasting the garlic and baking the gratin. I like to let it rest for 10–15 minutes before serving so the layers set nicely.

Variations

I enjoy changing this recipe depending on what I have on hand. Sometimes I swap Gruyère for sharp cheddar for a stronger flavor. I also like adding thinly sliced onions or leeks between the potato layers for extra sweetness. For a more herb-forward version, I mix in rosemary or parsley along with the thyme.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I prefer using the oven at a low temperature so the gratin warms evenly without drying out. If I’m in a hurry, I use the microwave, but I cover it to help keep the potatoes creamy.

FAQs

Can I make this ahead of time?

I often assemble the gratin a day in advance and keep it covered in the refrigerator. Before baking, I let it sit at room temperature for about 30 minutes and then bake as directed, adding a few extra minutes if needed.

What potatoes work best for au gratin?

I like using starchy or all-purpose potatoes such as Yukon Gold or Russet. They become tender and creamy without falling apart during baking.

Can I make this without roasting the garlic?

I find roasted garlic gives the best flavor, but if I’m short on time, I use finely minced garlic sautéed briefly in butter. The flavor is stronger and less sweet, but still delicious.

Can I freeze potatoes au gratin?

I don’t usually freeze it because the cream sauce can change texture when thawed. I prefer making it fresh or storing leftovers in the refrigerator.

How do I know when it’s fully cooked?

I test doneness by inserting a knife into the center. If it slides in easily and the top is golden and bubbling, I know it’s ready.

Conclusion

I love how roasted garlic potatoes au gratin brings comfort and elegance to the table at the same time. The creamy layers, mellow garlic flavor, and cheesy crust make it a dish I’m always proud to serve. Whether I pair it with roasted meat or enjoy it as a vegetarian main with a fresh salad, it never fails to impress. Every time I make it, I’m reminded how satisfying simple ingredients can be when they’re treated with care.