Description
Thinly sliced starchy potatoes arranged upright in creamy sauce infused with roasted garlic paste, fresh thyme, nutmeg, and Parmesan, topped with bubbly Gruyère for golden cheesy crust.
Ingredients
8–9 medium starchy potatoes (about 2.6 lb), thinly sliced
1 large head of garlic, top cut off
1 cup heavy cream
¼ cup whole milk
1 tablespoon unsalted butter, plus extra for greasing
1 teaspoon fresh thyme (or ⅓ teaspoon dried thyme)
¼ teaspoon nutmeg
½ cup grated Parmesan cheese, divided
2 cups shredded Gruyère or mozzarella cheese
Salt and black pepper, to taste
Fresh chives, for garnish
Instructions
Preheat oven to 375°F. Roast garlic: cut top off head, drizzle with oil, salt, wrap in foil, bake 30 minutes until soft. Cool slightly.
Grease 9×13-inch dish. Thinly slice potatoes; arrange upright in layers.
Heat cream, milk, butter, half the Parmesan, thyme, nutmeg, salt, and pepper until butter melts. Mash roasted garlic into paste; stir into cream. Pour over potatoes; cover with foil.
Bake 1 hour 15 minutes. Remove foil, top with Gruyère and remaining Parmesan. Bake uncovered 15 minutes until golden. Rest 5–10 minutes; garnish with chives.
Notes
Use starchy potatoes (russet/Yukon gold) for best texture.
Arrange potato slices upright for restaurant-style presentation.
Roast garlic until very soft for maximum flavor.
Let rest before serving for clean slices.
Make ahead: Assemble day before, bake when needed.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 320
- Sodium: 380
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 3
- Protein: 10
Keywords: roasted garlic potatoes au gratin, creamy garlic scalloped potatoes, cheesy potato gratin, holiday potato casserole, upright potato gratin