Description
This Garlic Potato Gratin features thinly sliced Yukon Gold potatoes layered with roasted garlic cream, Gruyère, and Parmigiano Reggiano, then baked until golden and bubbling. It is luxuriously creamy, rich, and perfect for both holiday gatherings and cozy family dinners.
Ingredients
3 lb Yukon Gold potatoes (about 9–12 potatoes)
1 large head garlic
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
2 cups Gruyère cheese, grated
1/2 cup Parmigiano Reggiano, grated (plus more for topping)
1 tsp butter
Chives, chopped (to taste)
Salt (to taste)
Black pepper (to taste)
Olive oil (for roasting garlic)
Instructions
- 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.
- 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 of Gruyère, and the Parmigiano Reggiano. Blend until smooth and creamy.
- Wash and peel the Yukon Gold potatoes if desired. Slice them about 1/8-inch thick.
- 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.
- Cover the dish tightly with foil and bake on the middle rack for 45 minutes. Remove the foil and continue baking for 15–20 minutes, until the top is golden brown and the potatoes are tender.
- 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
Add thinly sliced onions between layers for extra sweetness and depth.
Substitute part of the milk with additional heavy cream for a richer version.
Mix in thyme or rosemary for added herbal flavor.
Swiss cheese or mild white cheddar can replace Gruyère if needed.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze after baking and cooling completely for up to 2 months; thaw overnight before reheating.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 65 mg
