A decadent, creamy potato gratin infused with sweet roasted garlic and layers of melty cheese. A perfect side dish for holidays or cozy dinners.
Ingredients
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2½ lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
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1 whole head garlic
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1 tbsp olive oil
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1 cup heavy cream
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½ cup whole milk
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1½ cups shredded Gruyère or sharp cheddar
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½ cup Parmesan, divided
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2 tbsp butter, cut into pieces
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1 tsp salt
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½ tsp black pepper
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Pinch of nutmeg
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1 tsp fresh thyme leaves
Instructions
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Preheat oven to 400°F. Slice top off garlic head, drizzle with olive oil, wrap in foil, and roast 35–40 minutes. Cool and squeeze out garlic.
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Reduce oven to 375°F. Grease a 9×13-inch baking dish.
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Heat cream, milk, roasted garlic, thyme, salt, pepper, and nutmeg over low heat until warm.
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Layer one-third of potatoes in dish, pour over a third of cream mixture, sprinkle with a third of cheese. Repeat twice more.
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Dot with butter and top with Parmesan.
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Cover with foil and bake 40 minutes. Uncover and bake 20–25 more minutes until golden and bubbling.
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Let rest 10 minutes before serving.