A rich and comforting potato casserole layered with roasted garlic, cream, and cheese, then baked until bubbly and golden on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2.5–3 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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1 1/2 cups heavy cream
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1 cup whole milk
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1 1/2 cups shredded Gruyère cheese
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1/2 cup grated Parmesan cheese
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2 tbsp unsalted butter
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1/2 tsp salt
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1/4 tsp black pepper
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Pinch of nutmeg (optional)
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Butter for greasing dish
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Fresh thyme or parsley for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C). Slice off the top of garlic head, drizzle with oil, wrap in foil, and roast for 35–40 minutes. Cool and mash into paste.
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Reduce oven to 375°F (190°C). Peel and slice potatoes thinly (1/8-inch).
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In a saucepan, warm cream, milk, roasted garlic, salt, pepper, and nutmeg. Do not boil.
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Grease a 9×13-inch dish. Layer 1/3 of the potatoes, then 1/3 of the cream, then 1/3 of the cheese. Repeat layers two more times.
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Dot top with butter. Cover tightly with foil and bake for 45 minutes.
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Uncover and bake another 25–30 minutes until golden and bubbling.
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Rest for 10–15 minutes before serving. Garnish if desired.