Description
A creamy and cheesy baked dish made with layers of sliced potatoes and roasted garlic, delivering warmth and comfort in every bite.
Ingredients
Scale
- 3 lb Yukon Gold 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 cheese, grated
- 1/2 cup Parmigiano Reggiano, grated (+ more for topping)
- 1 tsp butter
- Chives, to taste, for topping
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C) and prepare the roasted garlic by cutting off the top of the garlic head, drizzling with olive oil, wrapping in foil, and roasting for about one hour.
- In a bowl or blender, combine the roasted garlic, whole milk, heavy cream, cream cheese, Gruyere, Parmigiano Reggiano, nutmeg, smoked paprika, dried parsley, and onion powder; blend until smooth.
- Wash and peel the Yukon Gold potatoes, then slice them thinly (about 1/8 inch thick).
- Butter a large baking dish, layer the potato slices, drizzle a third of the cream mixture over each layer, and sprinkle with Gruyere cheese; repeat until all potatoes and cream mixture are used.
- Cover with foil and bake in the preheated oven at 400°F (204°C) for 45 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
- Let it cool for a few minutes, then top with chopped chives, black pepper, and extra Parmigiano before serving.
Notes
Avoid preheating issues and ensure even slicing of potatoes to prevent mushiness. Season well for best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
Keywords: potato gratin, comfort food, cheesy potatoes, garlic, side dish