Description
A comforting dish bursting with flavor, featuring creamy potatoes and roasted garlic, perfect for family gatherings and holiday dinners.
Ingredients
- 8-9 medium starchy potatoes (about 1.2kg), thinly sliced
- 1 head garlic, cut the top off
- 1 cup (250 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1 tablespoon unsalted butter, plus more for greasing
- 1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
- 1/4 tsp nutmeg
- 1/2 cup (40g) grated parmesan cheese, divided
- 2 cups (about 220g) shredded Gruyère or mozzarella cheese
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the garlic: Cut the top off the garlic, drizzle with olive oil, season with salt, wrap in foil, and roast for about 30 minutes.
- Grease a 9×13-inch (23×33 cm) baking dish and set aside.
- Peel and thinly slice the potatoes, layering them upright in the dish.
- In a saucepan, combine heavy cream, milk, butter, half of the parmesan cheese, thyme, nutmeg, and salt and pepper; heat until combined.
- Once the garlic is roasted, mash the cloves into a paste and stir into the cream mixture.
- Pour the creamy mixture over the potatoes, cover with foil, and bake for 40 minutes.
- Remove the foil, top with shredded cheese and remaining parmesan, and bake uncovered for an additional 30 minutes until bubbly and golden brown.
- Let it cool for a few minutes before serving, garnished with fresh chives.
Notes
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.