Description
This Garlic Potato Gratin is a rich and creamy side dish featuring thinly sliced Yukon Gold potatoes baked in a luscious blend of roasted garlic, cream cheese, whole milk, and a mix of aromatic spices. Topped with melted Gruyere and Parmigiano Reggiano cheese and garnished with fresh chives, this dish offers a comforting balance of flavors and textures, perfect for elevating any meal.
Ingredients
Main 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
Instructions
- Roast the Garlic: Preheat your oven to 375°F (190°C). Cut the top off the garlic head, drizzle with olive oil, then wrap it tightly in foil. Roast the garlic in the oven for about 1 hour until soft and fragrant.
- Prepare the Cream Mixture: Once the roasted garlic is cooled, blend together the whole milk, roasted garlic cloves, cream cheese, heavy cream, nutmeg, smoked paprika, dried parsley, onion powder, 1/4 cup grated Gruyere, and the grated Parmigiano Reggiano until smooth and creamy.
- Slice the Potatoes: Thinly slice the Yukon Gold potatoes ensuring slices are thin but sturdy enough to hold their shape during baking.
- Assemble the Gratin: Butter a baking dish with the teaspoon of butter. Arrange a layer of potato slices evenly in the dish. Pour a portion of the creamy garlic mixture over the potatoes then sprinkle with some of the remaining Gruyere and Parmigiano cheeses. Repeat layering until all potatoes, cream, and cheeses are used.
- Bake Covered: Cover the baking dish tightly with foil and bake in the middle rack of a 400°F (200°C) oven for 45 minutes. This allows the potatoes to soften and cook thoroughly.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15–20 minutes, allowing the top to become bubbly, golden, and slightly crisp.
- Finishing Touches: Once baked, top the gratin with freshly chopped chives, a sprinkle of black pepper, and additional grated Parmigiano Reggiano before serving.
Notes
- Use Yukon Gold potatoes for their buttery flavor and creamy texture that hold well in gratins.
- Roasted garlic adds depth and mellows the sharpness of raw garlic.
- Make sure to slice potatoes uniformly for even cooking.
- If you prefer a lighter version, substitute heavy cream with all milk or a milk alternative but expect a less rich result.
- This dish can be prepared a day in advance and baked when ready to serve.
- Let the gratin rest for 10 minutes after baking to set before serving.
