Name: Garlic Potato Gratin Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 3 lb Yukon Gold potatoes (about 9-12 potatoes); 1 head garlic, large; 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 Gruyere, grated; 1/2 cup Parmigiano Reggiano, grated, plus more for topping; 1 tsp butter; Chives, to taste, for topping; Salt and pepper, to taste

Jump to Recipe· 4.2 from 56 reviews

If you have ever wanted to impress your friends and family with a cozy, comforting side dish that brings a touch of elegance to the table, this Garlic Potato Gratin Recipe is exactly what you need. The golden, tender Yukon Gold potatoes baked in a creamy blend of roasted garlic, cream cheese, and a mix of delicious cheeses create layers of irresistible flavor that melt in your mouth. It’s rich without being overwhelming, perfectly spiced with nutmeg and smoked paprika, and topped with a sprinkle of fresh chives and Parmigiano Reggiano that add both color and a burst of savory goodness. This dish will quickly become your go-to for holidays, Sunday dinners, or anytime you crave warmth and indulgence in every bite.

Ingredients You’ll Need

A white rectangular baking dish holds an uncooked layered dish with three visible layers. On the bottom is a smooth yellow sauce, topped fully with shredded white cheese, then partially covered with thin, overlapping round potato slices arranged vertically in neat rows across half of the dish. A woman's hand is placing a slice of potato on the dish. Nearby, a white bowl contains more potato slices and a white plate with extra shredded cheese rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Garlic Potato Gratin Recipe plays an essential role in building the dish’s luscious texture, vibrant flavor, and appealing color. From the creamy cheeses to the aromatic roasted garlic and delicate spices, these simple pantry staples come together to create an unforgettable experience.

Yukon Gold potatoes (3 lb): Their naturally buttery flavor and smooth texture make them perfect for layering and baking evenly.
Garlic head (1 large): Roasting brings out its mellow sweetness and ensures no harsh raw garlic bite in your gratin.
Whole milk (1 cup): Adds creaminess without overpowering the rich cheese flavors.
Heavy cream (1/4 cup): Elevates the dish’s silky texture and richness.
Cream cheese (6 oz): Adds smooth tanginess and helps thicken the creamy sauce.
Nutmeg (1/4 tsp): Just a pinch adds warm, subtle earthiness to balance the cheese.
Smoked paprika (1/4 tsp): Introduces a gentle smoky note that complements the roasted garlic.
Dried parsley (1/2 tsp): Brings fresh herbal undertones and a bit of color.
Onion powder (1/2 tsp): Enhances savory depth without overpowering the garlic.
Gruyere cheese, grated (2 cups): Melts beautifully and adds nutty complexity.
Parmigiano Reggiano, grated (1/2 cup plus extra): Offers sharpness and an irresistible golden crust when baked on top.
Butter (1 tsp): For greasing the baking dish, ensuring no sticking and adding richness.
Chives (to taste): Freshly chopped for garnishing and a bright oniony finish.
Salt and pepper (to taste): Essential for bringing out all the flavors in every layer.

How to Make Garlic Potato Gratin Recipe

Step 1: Roast the Garlic

Begin by cutting the top off the garlic head to expose the cloves. Drizzle lightly with olive oil and wrap it tightly in aluminum foil. Roast the garlic in a 375°F oven for about one hour until it becomes soft, golden, and fragrant. This slow roasting transforms the harsh raw garlic into a beautifully mellow and creamy flavor that forms the heart of your gratin’s sauce.

Step 2: Prepare the Creamy Sauce

Once the garlic is cool enough to handle, squeeze out the softened cloves and blend them together with milk, cream cheese, whole milk, nutmeg, smoked paprika, dried parsley, onion powder, one-quarter cup of the gruyere, and the Parmigiano Reggiano. This lush mixture will coat the potatoes in layers and ensure each bite is silky and flavorful.

Step 3: Slice the Potatoes

Carefully slice your Yukon Gold potatoes thinly but not too paper-thin so they maintain their shape and create perfectly tender layers. Having uniform slices helps everything bake evenly and absorb the creamy sauce beautifully.

Step 4: Assemble the Gratin

Butter a baking dish generously — this prevents sticking and adds a subtle richness to the edges. Layer the sliced potatoes neatly, overlapping slightly. Pour the prepared cream and cheese sauce evenly over the layers, allowing it to nestle down between the potatoes. Sprinkle half of the remaining gruyere and Parmigiano Reggiano on top to create that signature cheesy crust.

Step 5: Bake the Gratin

Cover the dish with foil and bake in your oven’s middle rack at 400°F for 45 minutes. This allows the potatoes to soften and soak up the sauce. Then, remove the foil and bake uncovered for an additional 15 to 20 minutes so the top turns golden, bubbly, and perfectly caramelized.

Step 6: Final Touches

When you take the gratin out of the oven, sprinkle freshly chopped chives, a crack of black pepper, and a final dusting of Parmigiano Reggiano to finish. This adds a pop of freshness and an extra layer of flavor and texture that will absolutely wow anyone at your table.

How to Serve Garlic Potato Gratin Recipe

The image shows a stack of thinly sliced potatoes laid flat on a white marbled surface, each slice pale yellow with hints of potato skin on the edges. Behind the slices, there are whole potatoes with light brown skin and small dark spots, resting softly on a crumpled paper surface. The focus is on the smooth, translucent look of the sliced potatoes in the front, while the whole potatoes in the background are slightly blurred. The soft light highlights the texture and thinness of each slice, creating a simple and fresh appearance photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple handful of bright green chives sprinkled on top adds not just vibrant color but a delicate oniony crispness that cuts through the richness perfectly. For extra indulgence, a light drizzle of good olive oil or some crisp breadcrumbs can add wonderful texture contrasts.

Side Dishes

This gratin pairs beautifully with roasted meats like chicken, beef, or pork, and even a well-seasoned vegetarian main. A fresh green salad with a citrusy vinaigrette or steamed green beans makes a lovely, light contrast to the creamy gratin’s decadence, balancing out the meal.

Creative Ways to Present

Instead of baking in one dish, you can make individual ramekin portions for elegant dinner settings. Layer with a sprinkle of fresh herbs in between for a sophisticated look. You can also experiment by topping with crispy pancetta or caramelized onions to tie in extra textures and flavors unique to your taste.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, place them in an airtight container and refrigerate for up to three days. The gratin flavors even deepen overnight, making it taste fantastic the next day. Just keep the topping separate if possible, so it stays crisp.

Freezing

Garlic Potato Gratin Recipe freezes well if stored properly. Assemble and bake the gratin, allow it to cool completely, then cover tightly with foil and plastic wrap before freezing. Thaw overnight in the fridge before reheating for best results, and you’ll have a convenient, delicious side ready anytime.

Reheating

Reheat leftover gratin in a 350°F oven covered with foil to prevent drying out. Heat for about 20 minutes or until warmed through. For restoring the crispy top, remove the foil in the last 5 minutes. Avoid microwaving to keep that lovely texture intact.

FAQs

Can I use other types of potatoes for this Garlic Potato Gratin Recipe?

While Yukon Golds are ideal for their buttery flavor and texture, you can substitute Russets or red potatoes. Just be aware that firmer potatoes may alter the creaminess, and you may need to adjust baking times slightly.

Is it necessary to roast the garlic first?

Roasting the garlic softens its pungency and adds a gentle sweetness, which is key to balancing the rich cheese sauce. Fresh raw garlic would be too sharp and overpowering in this recipe.

Can I make this recipe dairy-free or vegan?

To adapt this recipe, try using non-dairy milk and vegan cream cheese alternatives. Nutritional yeast can replace cheese flavors but the texture and taste will differ. Roasted garlic and spices still shine through beautifully.

What’s the best way to slice the potatoes evenly?

A mandoline slicer is the easiest tool for consistent thickness that ensures uniform cooking. If you don’t have one, use a sharp knife and take your time for neat, even slices.

How do I get a crispy top on the gratin?

Baking uncovered for the last 15-20 minutes and adding extra Parmigiano Reggiano creates that golden, crunchy crust everyone loves. You can also briefly broil at the end but watch it closely to avoid burning.

Final Thoughts

This Garlic Potato Gratin Recipe is one of those special dishes that feels like a warm hug in food form. It’s deceptively simple to make, yet every bite bursts with creamy, cheesy, perfectly spiced comfort. I genuinely hope you give it a try and experience the joy of sharing something truly delicious with the people you love. Trust me, once you taste it, this gratin will become a cherished staple in your cooking repertoire.