Au Gratin Potatoes With Roasted Garlic

Thinly sliced oven roasted potatoes layered with Romano cheese, sweet roasted garlic, cream, and fresh thyme.

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This is one of my favorite comfort food recipes. It has only a handful of ingredients which means the devil is in the details. This means that you need to follow the recipe and put the love in. The potatoes need to be thinly sliced so they lay properly and the cream only warmed and not scorched or the end result will not be the same. Use the good cheese and take your time building the layers. You will not regret the time spent and this may become your favorite holiday side dish.

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What ingredients do you need for au gratin potatoes with roasted garlic?

• Yukon Gold Potatoes
• Roasted Garlic Oil
• Romano or Parmesan Cheese
• Roasted Garlic Cloves
• Fresh Thyme
• Heavy Cream
• Sea Salt
• Pepper

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The Recipe

Set your oven to 375 degrees. Place cream, roasted garlic, and fresh thyme in a sauce pot and bring to a simmer. Do not boil or it will be scorched. When simmering, turn off and place to the side for later. Wash and slice potatoes thin on a mandolin. Be careful and go slowly if you are learning to use a mandolin.

Brush the baking pan with garlic oil and start laying potatoes in a circular pattern starting on the edges. When the bottom is covered with potatoes, sprinkle with parmesan, salt, and pepper lightly. Try to save some of the cheese to go on top. Keep layering the potatoes with cheese and seasoning until the pan is full to the top. When you have finished with the potatoes, gently pour the cream in the center of the potatoes letting it fill in all the gaps. Sprinkle the remaining cheese on top.

Cover with aluminum foil, place in a 375 and bake for 30 minutes. Then remove foil and continue to cook for approximately 20-30 more minutes or until golden brown and cooked through.

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Recipe Tips:

• The most important direction in this recipe is to cut the potatoes thin and consistent. It is almost impossible to do this by hand. I always use a mandolin so they are thin and uniform. Having them all be the same thickness makes sure that everything cooks evenly and lays nicely when placed in a circular pattern. I know that the mandolin can be scary, so take your time and when you get close to the blade stop. If you do not have a mandolin, the best way to get thin slices is to cut the potato in half so you have a flat side that will give you more control.
• When you cover the dish with aluminum foil, spray the underside with nonstick spray so you do not remove the top layer of cheese.

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Make Ahead:

• This recipe is great to make the day ahead. This will give it time to settle and make it easier to cut and stay together.

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Storing tips:

• Store any leftover in the refrigerator for up to 5 days.

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