Description

A foolproof, restaurant-quality side dish featuring thinly sliced potatoes layered with a rich garlic cream sauce and nutty Gruyère cheese for a silky, velvety texture.

Ingredients

Scale

3 large Russet potatoes (about 2 lbs / 900g)
1 large Yukon Gold potato (about 1 lb / 450g)
2 cups heavy cream (480ml)
½ cup whole milk (120ml)
2 cups Gruyère cheese, freshly grated (200g)
½ cup Parmesan cheese, freshly grated (50g)
6 cloves garlic, roasted and mashed into a paste
2 tablespoons fresh thyme, chopped
1 bay leaf
Kosher salt, to taste
Freshly cracked black pepper, to taste
½ cup crispy bacon bits (optional)
2 tablespoons fresh chives, chopped (for garnish)

Instructions

Preheat oven to 400°F (200°C). Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft. Cool, squeeze out cloves, and mash into a paste with a pinch of salt.
Peel potatoes and slice thinly (⅛-inch) using a mandoline. Rinse in cold water to remove excess starch and pat dry.
In a large saucepan, combine heavy cream, milk, thyme, bay leaf, salt, and pepper. Warm over medium heat until just simmering (do not boil). Remove from heat and steep for 10 minutes. Discard bay leaf and thyme.
Whisk roasted garlic paste into the warm cream mixture. Add half of the grated Gruyère and stir until melted. Taste and adjust seasoning.
Grease a 9×13 inch baking dish. Arrange a layer of potato slices, overlapping slightly. Sprinkle with salt, pepper, and a little cheese. Repeat layers, pouring cream sauce over each layer to coat potatoes.
Finish with a top layer of potatoes, sprinkled generously with remaining Gruyère and Parmesan cheese.
Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake for another 30-45 minutes until top is golden brown and potatoes are tender.
Let rest for 15 minutes before serving to allow sauce to thicken. Garnish with fresh chives.

Notes

Uniform slicing is critical for even cooking. Roasting the garlic prevents sharpness and adds sweetness. Letting the dish rest is essential for the sauce to thicken. Do not use pre-grated cheese as anti-caking agents prevent smooth melting. This dish does not freeze well.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/8 of the dish
Calories: 450
Sugar: 2
Sodium: 400
Fat: 32
Saturated Fat: 18
Carbohydrates: 35
Fiber: 3
Protein: 12

Keywords: scalloped potatoes, garlic potatoes, Gruyère cheese, holiday side dish, creamy potatoes, easy recipe, Thanksgiving sides