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This dish is the best kind of cozy comfort. Think soft potatoes, melty cheese, and sweet roasted garlic all stacked together in every bite. It’s a serious crowd pleaser and so easy to pull off with stuff you probably have at home. Whenever I want to wow people at dinner or celebrate, I make this. The first little bit is gone before you know it.
My kids beg for this every Thanksgiving. Every time I roast the garlic, I’m amazed at how much it switches up regular potatoes. Turns a basic side into something super special—almost fancy restaurant style.
Hearty Ingredients
- Gruyère or mozzarella: gives that awesome cheesy stretch. Gruyère is nutty and rich, mozzarella is mild and super melty. Always go for fresh cheese if you can.
- Parmesan cheese: adds bold flavor and helps the bubbly golden top form. Wedges you grate yourself are best for texture.
- Salt and pepper: round out and punch up all the flavors. Taste as you go for balance.
- Nutmeg: just a tiny bit gives cozy warmth and depth. Fresh grated is best but not required.
- Fresh chives: sprinkle these on for color and a hint of onion. Chop them right before using if you can.
- Fresh thyme leaves: gentle earthy notes and aroma. Fresh is brightest but dry works too if it’s all you have.
- Whole head of garlic: the game changer. Roasting it makes every bite sweeter and softer. Pick a fat garlic head with skin holding tight.
- Heavy cream or double cream: this is why it turns out so rich and silky. You want it as creamy as you can get.
- Whole milk: keeps it light enough but still rich. Go full fat for flavor.
- Unsalted butter: brings it all together and makes the sauce extra smooth. Splash out on good butter if possible.
- Starchy potatoes like Yukon Gold or Russet: makes the inside soft and creamy. Grab ones that are firm, smooth, and not green.
Simple How-To Steps
- Rest and Serve:
- After baking, let it chill for ten minutes so everything firms up before scooping. Finish off with a good sprinkle of chopped chives right on top.
- Add Cheese and Bake Part Two:
- Take off that foil and layer on the shredded Gruyère or mozzarella, toss the rest of the parmesan on, too. Bake uncovered for another half hour until the top is bubbly, browned, and potatoes are super soft.
- Assemble and Bake Part One:
- Spoon the creamy mixture all over your layered potatoes so it soaks into every spot. Wrap with foil to keep the steam inside and bake for forty minutes.
- Add Roasted Garlic:
- When the garlic cools a bit, squeeze out those tender cloves and mash them up into a paste. Blend that smooth garlic into the warm creamy sauce.
- Make the Cream Mixture:
- Mix up the cream, milk, butter, half your parmesan, thyme, nutmeg, salt, and pepper in a pot. Heat gently on medium—just enough to melt the butter and make it steamy. Don’t let it bubble.
- Slice and Arrange Potatoes:
- Peel potatoes, slice them thin and even—mandoline helps if you have it. Stack them standing up in your greased baking dish, keeping slices close so there’s no space.
- Prepare the Garlic:
- Chop the top off a head of garlic so the cloves peek out. Put it on foil, give it a splash of olive oil with a little salt, and close the foil. Pop into a hot oven at 375F (190C) for half an hour until soft and golden.
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Roasting garlic is the secret here. When I squash those soft, golden cloves into the mix, my kitchen fills up with the yummiest smell. That’s always when my family wanders in, hungry and asking if it’s almost done—it always brings everyone together.
Save Leftovers
Extra gratin? Stick it in a sealed container and chill for up to three days. Warm it up in the oven covered with foil at 350F until hot and crispy again. You can microwave pieces too, but oven is best for that perfect top.
Ingredient Swaps
No Gruyère on hand? Try Swiss for flavor or mozzarella for creamy melt. For a lighter feel, sub half and half for heavy cream and milk. If you’re out of fresh thyme, dried is fine but use less because it packs a punch.
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How to Serve
Goes great with roast beef, chicken, or ham if you’re feeding a crowd. Or let it be the main star for vegetarians—just add salad and roast veggies. I’ve even made it a cozy meal with salad and good bread to scoop up every last bit of sauce.
Background
This classic from France is loved for being cozy, rich, and a little fancy. French families have layered up potatoes and cream like this forever, and now it’s a holiday favorite everywhere. Broiled garlic is just my spin and my people go nuts for it.
Frequently Asked Questions
- → What potatoes should I use?
Russet or Yukon Gold are perfect because they turn super soft and creamy once baked.
- → How do you roast the garlic?
Just cut the top off a garlic bulb, splash on some oil, add salt and pepper, then wrap it up and bake until it’s caramelized and mashable.
- → Can I use other cheeses?
Sure, swap in mozzarella for something more mild and stretchy. Parmesan brings a sharp kick if you like that.
- → How thin should I slice potatoes?
You’ll want them pretty thin, around 1/8 inch. If you have a mandoline, it’s super quick and keeps slices even.
- → How do I store any leftovers?
Let it cool down, then put in a container and into the fridge. It’s good for about three days, and just heat it in the oven to get it tasty again.
- → Can I prep this ahead?
Yep! Stack it all together, cover tightly, and chill before baking. Bake when you’re ready so it stays fresh and creamy.