Description
A rich and creamy potato side dish layered with roasted garlic, Gruyère, and cheddar cheese, baked until golden and bubbly. Perfect for holidays, family dinners, or any time you crave comfort food.
Ingredients
2 whole garlic heads
1 tablespoon olive oil
2 ½ pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
2 cups heavy cream
1 cup whole milk
2 tablespoons unsalted butter
1 ½ cups freshly grated Gruyère cheese
1 cup freshly grated sharp cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 tablespoon fresh thyme leaves (optional)
Instructions
Preheat oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft. Cool and squeeze out the cloves.
Reduce oven temperature to 375°F (190°C). Butter a 9×13-inch baking dish with 1 tablespoon of the butter.
In a saucepan over medium heat, combine heavy cream, whole milk, roasted garlic, salt, pepper, and nutmeg. Warm gently for 5–7 minutes without boiling.
Layer half of the sliced potatoes in the baking dish. Sprinkle with some of the Gruyère, cheddar, and thyme. Repeat with remaining potatoes and cheese.
Pour the warm cream mixture evenly over the potatoes. Gently press down to distribute.
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 25–30 minutes until golden brown and fork-tender.
Rest for 15 minutes before serving.
Notes
For best results, slice potatoes evenly using a mandoline.
Let the dish rest before serving to allow the sauce to thicken.
Store leftovers in the refrigerator for up to 4 days and reheat at 350°F until warmed through.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes