Description
This creamy and flavorful Garlic Potato Gratin is a comforting baked dish featuring layers of thinly sliced Yukon Gold potatoes smothered in a rich roasted garlic cream sauce and topped with melted Gruyère and Parmigiano Reggiano cheeses. Perfect as a side for any special occasion or hearty family meal, this gratin delivers a perfect balance of cheesy, garlicky, and subtly spiced goodness.
Ingredients
Scale
Potatoes and Garlic
- 3 lb Yukon Gold potatoes (about 9–12 potatoes)
- 1 large head garlic
- Olive oil (for roasting garlic)
Dairy and Cheese
- 1 cup whole milk
- 1/4 cup heavy cream
- 6 oz cream cheese
- 2 cups Gruyère cheese, grated
- 1/4 cup Gruyère cheese (for blending)
- 1/2 cup Parmigiano Reggiano, grated (plus more for topping)
- 1 tsp butter
Spices and Herbs
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- 1/2 tsp dried parsley
- 1/2 tsp onion powder
- Salt (to taste)
- Black pepper (to taste)
- Chives, chopped (to taste)
Instructions
- Roast the Garlic: Preheat the oven to 375°F (190°C). Slice the top off the head of garlic, drizzle with olive oil, wrap tightly in foil, and roast for about 1 hour until soft and fragrant. Let cool slightly.
- Prepare the Cream Sauce: Increase the oven temperature to 400°F (200°C). Squeeze the roasted garlic cloves into a blender. Add the milk, heavy cream, cream cheese, nutmeg, smoked paprika, dried parsley, onion powder, 1/4 cup Gruyère, and the Parmigiano Reggiano. Blend until smooth and creamy.
- Slice the Potatoes: Wash and peel the Yukon Gold potatoes if desired. Slice them about 1/8-inch thick to ensure even cooking.
- Assemble the Gratin: Butter a baking dish evenly. Arrange a layer of sliced potatoes on the bottom, slightly overlapping. Pour some of the cream mixture over the potatoes and sprinkle with grated Gruyère. Repeat the layers until all potatoes and cream mixture are used, finishing with cheese on top.
- Bake Covered: Cover the dish tightly with foil and bake on the middle rack for 45 minutes to cook the potatoes through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for 15–20 minutes, until the top is golden brown and the potatoes are tender.
- Rest and Garnish: Remove from the oven and let rest for 10 minutes. Garnish with chopped chives, freshly ground black pepper, and extra Parmigiano Reggiano before serving.
Notes
- Use Yukon Gold potatoes for their creamy texture and natural buttery flavor.
- Roasting the garlic mellows its sharpness, providing a sweeter and richer flavor to the sauce.
- Slice potatoes uniformly for even cooking and a smoother gratin texture.
- The dish can be prepared ahead of time and refrigerated before baking; add extra baking time if baking from cold.
- Leftovers can be reheated in the oven to maintain the crispy topping.
