Looking for a side dish that’s rich, indulgent, and guaranteed to impress? This Cheesy Garlic Potatoes Gratin brings together layers of thinly sliced potatoes, a velvety garlic cream sauce, and plenty of melted cheese. It’s a perfect companion to roasted meats, holiday feasts, or as the centerpiece of a cozy vegetarian dinner.
Ingredients
Here’s everything you need to create the perfect Cheesy Garlic Potatoes Gratin at home:
For the Potato Layers:
-
2 ½ pounds (1.1 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
-
Salt and freshly ground black pepper, to taste
-
1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
-
1 tablespoon chopped fresh parsley (optional for garnish)
For the Garlic Cream Sauce:
-
2 tablespoons unsalted butter
-
4 garlic cloves, minced or grated
-
1 tablespoon all-purpose flour
-
1 ½ cups heavy cream
-
½ cup whole milk
-
½ teaspoon ground nutmeg
-
½ teaspoon onion powder
-
Salt and pepper, to taste
the Cheese Layers:
-
1 cup grated Gruyère cheese
-
1 cup shredded sharp cheddar cheese
-
½ cup grated Parmesan cheese (for topping)
Required Kitchen Tools
To prepare this gratin recipe efficiently, make sure you have the following tools:
-
Mandoline slicer or a very sharp knife
-
Large saucepan
-
Whisk
-
9×13-inch baking dish (or similar oven-safe dish)
-
Measuring cups and spoons
-
Mixing bowl
-
Aluminum foil
-
Oven mitts
-
Cutting board
Step-by-Step Preparation Instructions
Step 1: Prepare the Potatoes
Peel the potatoes and slice them very thin (about 1/8-inch thick) using a mandoline or a sharp knife. Place them in a bowl of cold water to prevent browning while you prepare the sauce.
2: Make the Garlic Cream Sauce
In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Whisk in the flour and cook for another 1–2 minutes to create a light roux.
Gradually pour in the cream and milk while whisking continuously to avoid lumps. Add nutmeg, onion powder, and a pinch of salt and pepper. Continue whisking until the mixture thickens slightly—about 5 minutes. Remove from heat.
3: Layer the Gratin
Preheat your oven to 375°F (190°C). Grease your baking dish lightly with butter.
Drain the sliced potatoes and pat them dry. Arrange a single layer of potato slices across the bottom of the dish. Season lightly with salt and pepper. Pour a few spoonfuls of the garlic cream sauce over the layer, and sprinkle with a mix of Gruyère and cheddar cheese.
Repeat the layering process: potatoes, seasoning, sauce, and cheese—until all ingredients are used, finishing with a generous layer of sauce and topping with Parmesan cheese.
4: Bake
Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for another 25–30 minutes, or until the top is golden and bubbly, and a knife slides easily into the potatoes.
5: Rest and Garnish
Let the gratin rest for at least 10 minutes before serving. This helps the sauce set slightly and makes slicing easier. Garnish with chopped parsley and fresh thyme for color and aroma.
Helpful Tips for Cheesy Garlic Potatoes Gratin
-
Use the right potato: Yukon Golds yield a buttery, firm texture, while Russets create a softer, creamier result. Choose based on your texture preference.
-
Cheese variety: Gruyère adds a nutty depth, cheddar brings bold flavor, and Parmesan crisps up beautifully on top. You can substitute with mozzarella, Swiss, or fontina if desired.
-
Avoid excess moisture: Pat potatoes dry after rinsing to prevent a watery gratin.
-
Make ahead: Assemble the dish (uncooked), cover, and refrigerate up to one day in advance. Bake as directed when ready.
-
Make it vegetarian: This dish is naturally meat-free and perfect for serving with plant-based proteins or vegetables.
-
Spice it up: Add a pinch of cayenne or chili flakes to the sauce for a gentle kick.
Note: Nutrition estimates will vary based on exact ingredients and serving sizes.
Conclusion: Your New Favorite Comfort Food Side
This Cheesy Garlic Potatoes Gratin is everything you want in a comfort food side dish—rich, creamy, deeply savory, and layered with bold garlic and cheese flavors. It’s easy enough for weeknights and impressive enough for holidays, making it a true kitchen hero.\
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Cheesy Garlic Potatoes Gratin
- Total Time: 1 hour 30 minutes
- Yield: Serves 8 people 1x
Ingredients
all recipe Ingredients
Here’s everything you need to create the perfect Cheesy Garlic Potatoes Gratin at home:
For the Potato Layers:
-
2 ½ pounds (1.1 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
-
Salt and freshly ground black pepper, to taste
-
1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
-
1 tablespoon chopped fresh parsley (optional for garnish)
For the Garlic Cream Sauce:
-
2 tablespoons unsalted butter
-
4 garlic cloves, minced or grated
-
1 tablespoon all-purpose flour
-
1 ½ cups heavy cream
-
½ cup whole milk
-
½ teaspoon ground nutmeg
-
½ teaspoon onion powder
-
Salt and pepper, to taste
For the Cheese Layers:
-
1 cup grated Gruyère cheese
-
1 cup shredded sharp cheddar cheese
-
½ cup grated Parmesan cheese (for topping)
🍽️ Required Kitchen Tools
To prepare this gratin recipe efficiently, make sure you have the following tools:
-
Mandoline slicer or a very sharp knife
-
Large saucepan
-
Whisk
-
9x13-inch baking dish (or similar oven-safe dish)
-
Measuring cups and spoons
-
Mixing bowl
-
Aluminum foil
-
Oven mitts
-
Cutting board
👩🍳 Step-by-Step Preparation Instructions
Step 1: Prepare the Potatoes
Peel the potatoes and slice them very thin (about 1/8-inch thick) using a mandoline or a sharp knife. Place them in a bowl of cold water to prevent browning while you prepare the sauce.
Step 2: Make the Garlic Cream Sauce
In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Whisk in the flour and cook for another 1–2 minutes to create a light roux.
Gradually pour in the cream and milk while whisking continuously to avoid lumps. Add nutmeg, onion powder, and a pinch of salt and pepper. Continue whisking until the mixture thickens slightly—about 5 minutes. Remove from heat.
Step 3: Layer the Gratin
Preheat your oven to 375°F (190°C). Grease your baking dish lightly with butter.
Drain the sliced potatoes and pat them dry. Arrange a single layer of potato slices across the bottom of the dish. Season lightly with salt and pepper. Pour a few spoonfuls of the garlic cream sauce over the layer, and sprinkle with a mix of Gruyère and cheddar cheese.
Repeat the layering process: potatoes, seasoning, sauce, and cheese—until all ingredients are used, finishing with a generous layer of sauce and topping with Parmesan cheese.
Step 4: Bake
Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for another 25–30 minutes, or until the top is golden and bubbly, and a knife slides easily into the potatoes.
Step 5: Rest and Garnish
Let the gratin rest for at least 10 minutes before serving. This helps the sauce set slightly and makes slicing easier. Garnish with chopped parsley and fresh thyme for color and aroma.
💡 Helpful Tips for Cheesy Garlic Potatoes Gratin
-
Use the right potato: Yukon Golds yield a buttery, firm texture, while Russets create a softer, creamier result. Choose based on your texture preference.
-
Cheese variety: Gruyère adds a nutty depth, cheddar brings bold flavor, and Parmesan crisps up beautifully on top. You can substitute with mozzarella, Swiss, or fontina if desired.
-
Avoid excess moisture: Pat potatoes dry after rinsing to prevent a watery gratin.
-
Make ahead: Assemble the dish (uncooked), cover, and refrigerate up to one day in advance. Bake as directed when ready.
-
Make it vegetarian: This dish is naturally meat-free and perfect for serving with plant-based proteins or vegetables.
-
Spice it up: Add a pinch of cayenne or chili flakes to the sauce for a gentle kick.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Serving Size: 1/8 of the recipe (approx. 1 heaping cup)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 410 mg