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50 Garlic Clove Potatoes Au Gratin

Rich and creamy potatoes au gratin with extra depth of flavor from tons of roasted garlic. This is the perfect dish to amp up an Easter spread or pair with a roast that creates minimal dirty dishes!

Kelly Paige
Tasty Team
95% would make again
Total Time

2 hr 10 min

2 hr 10 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 40 min

1 hr 40 min

50 Garlic Clove Potatoes Au Gratin
Total Time

2 hr 10 min

2 hr 10 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 40 min

1 hr 40 min

Ingredients

for 6 servings

  • 5 heads garlic
  • olive oil, for drizzling
  • ½ teaspoon kosher salt, plus more to taste
  • 1 ½ cups half-and-half
  • ¾ cup heavy cream
  • 4 oz cream cheese, softened
  • 1 cup shredded gruyère cheese, divided
  • 1 cup shredded white cheddar cheese, divided
  • 4 tablespoons grated parmesan cheese, divided
  • 3 lb yukon gold potato, peeled and cut into 1/8-inch slices
  • 1 teaspoon fresh thyme leaves
  • freshly ground black pepper, to taste
  • minced chive, for garnish

Nutrition Info

  • Calories 699
  • Fat 46g
  • Carbs 51g
  • Fiber 4g
  • Sugar 5g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Grease an 8x8-inch square baking dish with nonstick cooking spray.
  2. Use a sharp knife to cut off the tops of the garlic heads and place them cut-side up on a large piece of foil. Drizzle the exposed garlic cloves with olive oil and season with salt. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Place the packet on a baking sheet and roast in the preheated oven for about 45 minutes, or until the garlic is caramelized. Remove from the oven and let sit for about 15 minutes, or until cool enough to handle.
  3. Unwrap the foil packet and squeeze the heads to release the roasted garlic cloves into an upright blender. Add the half-and-half, heavy cream, and cream cheese, followed by ½ cup Gruyère, ½ cup cheddar, 2 tablespoons Parmesan, and ½ teaspoon kosher salt. Blend until the sauce is smooth.
  4. Arrange the sliced potatoes in even rows in the prepared baking dish.
  5. Pour the sauce over the potatoes, making sure to get in between the potato slices.
  6. Evenly top the potatoes with the remaining ½ cup Gruyère, ½ cup cheddar, and 2 tablespoons Parmesan. Season with thyme and freshly ground black pepper.
  7. Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and cook for another 15-20 minutes, until the potatoes are tender and the cheese is evenly browned.
  8. Let cool slightly, then garnish with chives to serve.
  9. Enjoy!
  10. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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50 Garlic Clove Potatoes Au Gratin