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Roasted Garlic Potatoes in Cream Sauce

A comforting dish of roasted garlic and creamy potatoes, perfect for gatherings and chilly nights.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 8-9 medium medium starchy potatoes (about 1.2 kg), thinly sliced
  • 1 head garlic, cut the top off
  • 1 cup heavy cream / double cream 250 ml
  • 1/4 cup whole milk 60 ml
  • 1 tablespoon unsalted butter plus more for greasing the baking dish
  • 1 teaspoon fresh thyme leaves (or 1/3 tsp dried thyme)
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated parmesan cheese divided, about 40g
  • 2 cups shredded Gruyère or mozzarella cheese about 220g
  • Salt and pepper to taste
  • Fresh chives for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Start by roasting the garlic: cut the top off the head to expose those lovely cloves. Drizzle with olive oil and a pinch of salt, wrap it up in aluminum foil, and let it roast in the oven for about 30 minutes, until soft and golden.
  2. While that garlic is transforming in the oven, grease a 9×13-inch baking dish and set it aside.
  3. Peel and thinly slice the potatoes. If you have a mandoline slicer, now is the time to use it for those perfectly even slices.
  4. Once the potatoes are ready, stack them upright in layers within the dish.
  5. In a saucepan, combine the heavy cream, milk, butter, half of the grated parmesan cheese, thyme, nutmeg, and a sprinkle of salt and pepper. Gently heat over medium, stirring until the butter melts and everything combines.
  6. Once your garlic is roasted, squeeze the cloves out of their skins and mash them into a smooth paste. Stir this roasted garlic goodness into the cream mixture until everything is well combined.
Baking
  1. Pour this creamy concoction over your layered potatoes, ensuring they’re all coated snugly. Cover the dish tightly with foil and bake for 40 minutes.
  2. After 40 minutes, remove the foil and sprinkle your shredded Gruyère (or mozzarella) cheese and the remaining parmesan over the top. Return the dish uncovered to the oven and bake for another 30 minutes.
  3. Once done, let the dish cool for a few minutes before serving. Garnish with fresh chives.

Notes

These roasted garlic potatoes shine on their own but pair excellently with roasted meats like chicken or pork tenderloin. They can be stored in an airtight container in the fridge for up to three days. To reheat, place them in the oven at 350°F (175°C) until warmed through.