Description
This creamy Garlic Potato Gratin is a luscious layered potato dish featuring tender Yukon Gold potatoes baked in a rich, cheesy garlic cream sauce. Roasting the garlic mellows its flavor, which blends perfectly with Gruyère and Parmigiano Reggiano cheeses. This recipe yields a golden, bubbly gratin with a flavorful crust and a silky, cheesy interior – a perfect comforting side dish for any occasion.
Ingredients
Scale
Potatoes and Garlic
- 3 lb Yukon Gold potatoes (about 9–12 potatoes)
- 1 large head garlic
- Olive oil (for roasting garlic)
Cream Mixture
- 1 cup whole milk
- 1/4 cup heavy cream
- 6 oz cream cheese
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- 1/2 tsp dried parsley
- 1/2 tsp onion powder
Cheeses
- 2 cups Gruyère cheese, grated (divided)
- 1/2 cup Parmigiano Reggiano, grated (plus extra for topping)
Additional Ingredients
- 1 tsp butter (for greasing the baking dish)
- Chives, chopped (to taste)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Roast the garlic: Preheat your oven to 375°F (190°C). Slice the top off the head of garlic, drizzle it with olive oil, and wrap it tightly in foil. Roast in the oven for about 1 hour until the cloves are soft and fragrant. Let it cool slightly before handling.
- Prepare the cream sauce: Increase the oven temperature to 400°F (200°C). Squeeze the roasted garlic cloves from the bulb into a blender. Add milk, heavy cream, cream cheese, nutmeg, smoked paprika, dried parsley, onion powder, 1/4 cup of the Gruyère cheese, and all of the Parmigiano Reggiano. Blend the ingredients together until the sauce is smooth and creamy.
- Slice the potatoes: Wash and peel the Yukon Gold potatoes if desired. Using a sharp knife or mandoline, slice them about 1/8-inch thick to ensure even cooking.
- Assemble the gratin: Butter a baking dish evenly with 1 teaspoon of butter. Arrange a layer of sliced potatoes at the bottom, slightly overlapping each slice. Pour a portion of the cream mixture over the potatoes and sprinkle with some grated Gruyère. Repeat the layering process with the remaining potatoes, cream mixture, and Gruyère, ensuring to finish with cheese on top.
- Bake the gratin: Cover the baking dish tightly with foil and bake on the middle rack for 45 minutes. After this time, remove the foil and continue baking for an additional 15 to 20 minutes, or until the top turns a golden brown and the potatoes are tender when pierced with a fork.
- Rest and garnish: Remove the gratin from the oven and let it rest for 10 minutes to set. Just before serving, garnish with chopped chives, freshly ground black pepper, and extra Parmigiano Reggiano to enhance the flavor and presentation.
Notes
- For best results, slice the potatoes evenly to ensure uniform cooking.
- You can peel the potatoes for a smoother texture or leave the skins on for added rustic flavor and nutrients.
- Adjust salt and pepper seasoning according to your preference.
- Using Yukon Gold potatoes is recommended for their creamy texture and buttery flavor, but other waxy potatoes can be substituted.
- To make ahead, assemble the gratin and refrigerate covered overnight before baking.
- Letting the gratin rest after baking helps the sauce thicken and makes slicing easier.
