Golden Roasted Potatoes au Gratin – Delicious & Simple
Tender sliced potatoes layered with creamy roasted garlic-infused cheese sauce and baked until golden and bubbling — the perfect comfort food side dish.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 6–8 servings 1x
Ingredients
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2½ to 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
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1 head garlic
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1 tbsp olive oil
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2 tbsp butter
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2 cups heavy cream or half-and-half
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1½ cups shredded Gruyère cheese
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½ cup shredded sharp cheddar (optional)
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½ cup grated Parmesan
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1 tsp salt
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½ tsp black pepper
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Pinch of nutmeg (optional)
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1 tsp chopped fresh thyme (optional)
Instructions
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Preheat oven to 400°F. Slice top off garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes. Cool and squeeze out cloves.
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Lower oven to 375°F. Grease a 9×13-inch baking dish.
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In a saucepan, melt butter. Add mashed roasted garlic. Stir in cream, salt, pepper, and nutmeg. Warm gently, then stir in Gruyère and cheddar.
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Layer half of the sliced potatoes in dish. Pour over half the cream mixture. Repeat with remaining potatoes and sauce. Top with Parmesan and thyme.
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Cover with foil and bake for 45 minutes. Uncover and bake 20–25 more minutes until golden and bubbly.
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Let rest 10 minutes before serving.
Notes
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Use a mandoline for even slicing.
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Add caramelized onions or cooked bacon for variation.
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Store leftovers in fridge for 3–4 days or freeze for later.