Roasted Garlic Potatoes au Gratin: A Creamy and Cheesy Side Dish

INTRODUCTION

Potatoes au gratin is a classic comfort food that combines thinly sliced potatoes with a rich, creamy sauce and a golden, cheesy crust. Adding roasted garlic elevates this dish, infusing it with a deep, savory flavor that complements the creamy texture. This article will guide you through the history, ingredients, preparation, and variations of roasted garlic potatoes au gratin, ensuring you can create this delectable side dish with confidence.

The Origins of Potatoes au Gratin

The term “au gratin” originates from French cuisine, referring to a dish topped with a browned crust, often using breadcrumbs or cheese. Potatoes au gratin, known in France as “gratin dauphinois,” hails from the Dauphiné region. Traditionally, this dish consists of thinly sliced potatoes baked in milk or cream, sometimes with the addition of cheese, until tender and golden brown. The inclusion of roasted garlic adds a modern twist, enhancing the dish’s depth and complexity.

Ingredients for Roasted Garlic Potatoes au Gratin

To create this mouthwatering side dish, gather the following ingredients:

• Potatoes: 8-9 medium starchy potatoes (such as Russet or Yukon Gold), thinly sliced
• Garlic: 1 head of garlic
• Heavy Cream: 1 cup
• Whole Milk: 1/4 cup
• Butter: 1 tablespoon, plus extra for greasing
• Fresh Thyme: 1 teaspoon (or 1/3 teaspoon dried thyme)
• Nutmeg: 1/4 teaspoon
• Parmesan Cheese: 1/2 cup, grated
• Gruyère or Mozzarella Cheese: 2 cups, shredded
• Salt and Pepper: to taste
• Fresh Chives: for garnish

Note: For a dairy-free version, substitute heavy cream and milk with coconut milk, and use dairy-free cheese alternatives.

Preparing the Roasted Garlic

Roasting garlic mellows its sharpness, imparting a sweet, nutty flavor to the dish. Follow these steps:

1. Preheat the Oven: Set your oven to 350°F (180°C).
2. Prepare the Garlic: Slice the top off the head of garlic to expose the cloves.
3. Season and Wrap: Drizzle the exposed cloves with olive oil and a pinch of salt. Wrap the garlic head in aluminum foil.
4. Roast: Place the wrapped garlic in the oven and roast for 30 minutes, until the cloves are soft and golden.
5. Cool and Extract: Allow the garlic to cool slightly, then squeeze the cloves out of their skins into a small bowl.

Assembling the Potatoes au Gratin

With the roasted garlic prepared, proceed with assembling the dish:

1. Increase Oven Temperature: Raise the oven temperature to 375°F (190°C).
2. Grease the Baking Dish: Generously butter a 9×13-inch (23×33 cm) baking dish.
3. Slice the Potatoes: Peel and thinly slice the potatoes, preferably using a mandoline for uniform thickness.
4. Arrange the Potatoes: Place the potato slices upright in the prepared dish, ensuring they are tightly packed.
5. Prepare the Cream Mixture:
   • In a medium saucepan, melt 1 tablespoon of butter over medium heat.
   • Add the roasted garlic, mashing it into the butter to form a paste.
   • Pour in the heavy cream and whole milk, stirring to combine.
   • Add fresh thyme and nutmeg, then season with salt and pepper to taste.
   • Bring the mixture to a simmer, then remove from heat.
6. Combine with Cheese: Stir in half of the grated Parmesan and Gruyère (or mozzarella) cheeses into the cream mixture until melted and smooth.
7. Pour Over Potatoes: Evenly distribute the cream and cheese mixture over the arranged potatoes, ensuring all slices are coated.
8. Top with Remaining Cheese: Sprinkle the remaining cheeses over the top of the dish.
9. Bake: Cover the dish with aluminum foil and bake for 45 minutes.
10. Uncover and Continue Baking: Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
11. Garnish and Serve: Let the dish rest for 5 minutes before garnishing with fresh chives and serving.

Variations and Tips

• Cheese Alternatives: Substitute Gruyère with Comté or Fontina for different flavor profiles.
• Herb Enhancements: Incorporate herbs like rosemary, sage, or tarragon for added aroma.
• Garlic Intensity: For a milder garlic flavor, reduce the amount of roasted garlic used.
• Preparation Tip: Using a mandoline ensures evenly sliced potatoes, promoting uniform cooking.

Pairing Suggestions

Roasted garlic potatoes au gratin pairs well with a variety of main courses:

• Roasted Meats: Complements dishes like roast beef, chicken, or lamb.
• Grilled Seafood: Balances the

CONCLUSION

Incorporating roasted garlic into the traditional potatoes au gratin elevates this classic dish to new heights, infusing it with a rich, savory depth that complements its creamy and cheesy nature. This side dish not only offers a delightful culinary experience but also pairs seamlessly with a variety of main courses, making it a versatile addition to any meal.

For those interested in exploring more potato-based recipes, Poppy O’Toole, known as the “Potato Queen,” has recently released “The Potato Book,” which features innovative dishes like tartiflette and honey, mustard, and garlic hasselbacks.

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Additionally, for a visual guide on preparing roasted garlic potatoes au gratin, you might find this video tutorial helpful:

Roasted Garlic Potatoes au Gratin | Creamy & Cheesy Side Dish

Embrace the comforting flavors of roasted garlic potatoes au gratin, and consider experimenting with various cheeses and herbs to make this dish uniquely your own.