Garlic Potato Gratin — a rich, creamy and cheesy side that shines at dinner parties and holiday meals. I often make this for special occasions; last Christmas my whole family loved it. The crisp bits of potato skin and the roasted garlic make this gratin unforgettable.
Why You’ll Love Garlic Potato Gratin
This gratin is indulgent yet simple: tender potato slices baked in a garlic-infused cream with melted Gruyere and Parmigiano, finished with a golden top and fresh chives. It’s versatile, comforting and easy to prepare, elevating any meal.
How To Prepare Garlic Potato Gratin
1. Preheat oven. Slice the top off the garlic head, drizzle with olive oil, wrap in foil and roast at 375°F for about 1 hour until soft and caramelized.
2. Blend the sauce: combine whole milk, roasted garlic cloves, cream cheese, the spices (nutmeg, smoked paprika, dried parsley, onion powder), 1/4 cup grated Gruyere, Parmigiano and heavy cream until smooth.
3. Slice potatoes thinly but not paper-thin so they keep their shape—about 1/8″–3/16″ works well.
4. Butter a baking dish and arrange the potato slices in overlapping layers.
5. Pour the garlic cream evenly over the potatoes and sprinkle with the remaining Gruyere and Parmigiano.
6. Cover with foil and bake at 400°F on the middle rack for 45 minutes.
7. Remove the foil and bake uncovered for an additional 15–20 minutes until the top is golden and the potatoes are tender.
8. Let rest briefly, then finish with chopped chives, freshly ground black pepper and extra Parmigiano.
Substitutions and Variations
- Swap fresh or dried herbs to suit your taste — thyme, rosemary or tarragon work well.
- Use different cheeses: cheddar, Comté, or a milder mozzarella can replace Gruyere and Parmigiano if preferred.
- Adjust spices: omit smoked paprika for a milder dish or add a pinch of cayenne for heat.
Chef Nadia’s Tip
Don’t slice the potatoes too thin — they should hold their shape while simmering in the cream. Roasting the garlic first adds the best, mellow garlic flavor.
Common Questions
Yes. Use any combination you like; choose cheeses that melt well for a creamy texture.
Choose a good-quality Gruyere or another firm melting cheese for best flavor and texture.
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8 servings
Ingredients
- 3 lb Yukon Gold potatoes (about 9–12 potatoes)
- 1 large garlic head
- 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
- Preheat oven and roast the garlic: cut the top off the garlic head, drizzle with olive oil, wrap in foil and roast at 375°F for 1 hour until soft.
- Make the sauce: blend milk, roasted garlic, cream cheese, spices, 1/4 cup Gruyere, Parmigiano and heavy cream until smooth.
- Slice potatoes thinly but sturdy enough to hold their shape.
- Butter a baking dish and layer the potato slices neatly.
- Pour the garlic cream over the potatoes and sprinkle with remaining Gruyere and Parmigiano.
- Cover with foil and bake at 400°F on the middle rack for 45 minutes.
- Remove foil and bake uncovered for another 15–20 minutes until golden and bubbly.
- Finish with chopped chives, black pepper and extra Parmigiano. Let rest briefly before serving.
Nutrition
Nutrition information is an approximation.
Additional Info