Few side dishes feel as indulgent — or as essential to the holiday table — as Potatoes au Gratin. This version elevates the classic with roasted garlic, which adds a rich, mellow depth to the creamy sauce and layers of tender Yukon Gold potatoes. Every bite offers a luxurious blend of nutty Gruyère, buttery cream, and the irresistible crunch of golden, crispy edges. Comforting yet refined, this gratin is simple to prepare and easily doubled for gatherings — the kind of dish that earns a permanent place in your family’s holiday tradition.
INGREDIENTS:
1 large head of garlic
1 tablespoon olive oil
3 lbs. Yukon Gold potatoes (about 9-12, unpeeled)
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:
Preheat the oven to 375°F. Cut the top off the garlic head to expose the cloves. Place it on a sheet of foil, drizzle with olive oil, and wrap tightly. Set the foil packet in a small baking dish or ramekin and roast for 1 hour, until soft and fragrant. Cool slightly, then squeeze the roasted cloves from their skins and set aside.
In a blender or food processor, combine the milk, cream, cream cheese, nutmeg, smoked paprika, dried parsley, onion powder, salt, and pepper. Add the roasted garlic cloves, 1/4 cup of the Gruyère, and all of the Parmigiano Reggiano. Blend until smooth and creamy.
Using a sharp knife or mandoline, slice the potatoes thinly (about 1/8 inch thick).
Preheat oven to 400°F. Generously butter a 9×9-inch baking dish (round or square). Arrange the sliced potatoes vertically — “on end” — in tight rows to fill the dish. Pour the cream mixture evenly over the potatoes, allowing it to seep between the layers. Sprinkle the remaining Gruyère evenly over the top and cover tightly with foil.
Bake covered for 45 minutes. Remove the foil and continue baking for 15–20 minutes, or until the top is bubbling, golden brown, and crisp around the edges.
Let the gratin rest for 10 minutes before serving. Sprinkle with chives or thyme and extra Parmesan for garnish.
SERVING SUGGESTIONS:
- Serve as a luxurious side with roasted meats, turkey, or baked salmon.
- Pair with a simple green salad to balance its richness.
- For extra flavor, layer in caramelized onions or sautéed leeks between the potatoes.
YIELD: Serves 6-8
