When it comes to holiday sides, few dishes steal the show quite like Potatoes Au Gratin with Roasted Garlic. This crowd-pleaser combines layers of tender potatoes with creamy, cheesy goodness and a rich depth of flavor from the roasted garlic. With every bite, you’ll savor the crispy bits of potato skins, adding a delightful texture that takes this gratin to the next level. Perfectly golden and irresistibly comforting, this recipe is sure to become a favorite centerpiece at your holiday gatherings. It’s easily doubled if you’re feeding a crowd.
INGREDIENTS:
1 large head of garlic
1 tablespoon olive oil
3 lbs. Yukon Gold potatoes (about 9-12, not peeled)
1 cup whole milk
1/4 cup heavy cream
8 ounces cream cheese, room temperature
1/4 tsp nutmeg
1/4 tsp smoked paprika
1/2 tsp dried parsley
1/2 tsp onion powder
Salt and pepper, to taste
2 cups grated Gruyère, divided
1/2 cup grated Parmigiano Reggiano
Chopped chives, green onion tops, or fresh thyme leaves
Extra Parmesan cheese (for topping)
METHOD:
Cut a piece of foil large enough to enclose the garlic head. Cut the top off of the garlic and sit in the middle of the foil. Drizzle top with the olive oil. Wrap in foil to enclose the garlic and place it in a ramekin or small baking dish. Roast at 375°F for 1 hour. Set aside to cool slightly.
In jar of blender, place milk, cream, cream cheese, nutmeg, paprika, and onion powder, salt and pepper to taste, 1/4 cup Gruyère, and grated parmigiano. Squeeze the roasted garlic cloves into the mixture. Blend mixture until smooth and creamy.
Slice potatoes thinly.
Generously butter a 9 x 9 inch baking dish (round or square) and arrange potatoes ‘on end’ to fit in baking dish.
Pour the cream mixture evenly over the potatoes and top the remaining 1 3/4 cups Gruyère. Cover baking dish with foil.
Bake at 400° F for 45 minutes. Remove foil and bake uncovered for 15-20 minutes longer.
Sprinkle chives on top with additional Parmesan cheese and freshly ground black pepper.
