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Garlic Potato Gratin 💛 When it comes to side dishes, very few compare to this one! It is perfect for a dinner party, or during the holidays (which is when I usually make these). I made them for Christmas last year, and everyone in my family was OBSESSED, so I am sure you will be too!
One of the things I love about potatoes is how versatile they are! You can play around with shapes, ingredients, and how you cook them, and these ones were EPIC!
If you loved this recipe, check out my Crispy Potato & Comté Galette!
Why You’ll Love Garlic Potato Gratin
This recipe is sooo epic and delicious! It is creamy, cheesy and the bits of crispy potato skins are what dreams are made of. It truly takes the side dishes game to the next level. It’s honestly very easy to make and the flavors here are unreal.
How To Prepare Garlic Potato Gratin
🧄 First, cut the top off the garlic, drizzle some olive oil. Wrap in foil and roast at 375F for 1 hour.
🥛 Secondly, blend together the milk, roasted garlic, cream cheese, spices, 1/4 cup gruyere, Parmigiano and cream.
🥔 Then, slice potatoes pretty thinly but not paper thin so they hold their shape.
🧈 Butter a baking dish and layer the potatoes.
🧀 Then, drizzle the cream over them and add the cheese.
🔥 Bake covered in foil at 400F for 45 minutes (in the middle rack).
🌟 Then, remove the foil and bake uncovered for 15-20 more minutes.
🌿 Lastly, top with chives, black pepper and parmigiano.
Substitutions and Variations
- Herbs are always very easy to swap for your favorite ones or which ever ones you have on hand.
- You can use your cheese of choice, instead of Parmigiano and gruyere.
- Spices are also very easy to swap for your favorite ones.
Chef Nadia’s Tip
Don’t cut them too thin so they hold their shape, and don’t skip the roasting of the garlic, it adds the best flavor.
Similar Recipes
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Buffalo Potato Gratin
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Cheesy Potato Galette
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Potato Pave
Mains
Potato Galette
Common Questions
Yes of course! You can use any cheeses of your choice.
I use Emmi Gruyere.
Garlic Potato Gratin
Ingredients
- 3 lb yukon gold potatoes, total of about 9-12 yukon golds
- 1 garlic head, 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
- First, cut the top off the garlic, drizzle some olive oil. Wrap in foil and roast at 375F for 1 hour.
- Secondly, blend together the milk, roasted garlic, cream cheese, spices, 1/4 cup gruyere, Parmigiano and cream.
- Then, slice potatoes pretty thinly but not paper thin so they hold their shape.
- Butter a baking dish and layer the potatoes.
- Then, drizzle the cream over them and add the cheese.
- Bake covered in foil at 400F for 45 minutes (in the middle rack).
- Then, remove the foil and bake uncovered for 15-20 more minutes.
- Lastly, top with chives, black pepper and parmigiano.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
