Roasted Garlic Potatoes Au Gratin

Ingredients

• 2.5 lb Yukon gold potatoes (thinly sliced about 1/8-inch thick, washed and peeled)
• 1 onion (medium, finely chopped)
• 2 garlic heads (roasted, tops sliced off)
• olive oil (for drizzling garlic and sautéing onions)
• 3 tbsp butter (plus extra for greasing dish)
• 3 tbsp flour (all-purpose)
• 2.75 cup half & half (divided use)
• 1 Parmesan rind
• 7 oz Gruyere cheese (shredded)
• 7 oz smoked Gouda (shredded)
• 7 oz white sharp cheddar (shredded; can substitute with Parmesan)
• 2 tsp garlic powder (adjust to taste)
• 2 tsp onion powder (adjust to taste)
• 1 tsp smoked paprika (adjust to taste)
• 1 tsp dried thyme (adjust to taste)
• salt (to taste)
• black pepper (to taste)
• 2 sprig fresh thyme leaves
• 2 stem fresh rosemary
• 1 bay leaf

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Prepare the garlic by slicing the top off the garlic bulbs. Drizzle with olive oil and season with salt and pepper.

3. 3

   Wrap the garlic bulbs tightly in aluminum foil and roast in the preheated oven for about 60 minutes until soft and caramelized.

4. 4

   Once the garlic has cooled, squeeze the roasted cloves out of the skins and mash them thoroughly with a fork. Set aside.

5. 5

   Wash and peel the Yukon gold potatoes. Slice them thinly into rounds about 1/8-inch thick.

6. 6

   Place the sliced potatoes in a bowl of cold water to prevent them from browning while you prepare the sauce.

7. 7

   In a saucepan over medium-low heat, combine the half & half, fresh thyme sprigs, rosemary stems, bay leaf, Parmesan rind, and a pinch of salt.

8. 8

   Allow the mixture to simmer gently for 10-15 minutes to infuse the flavors. Strain the liquid through a fine-mesh sieve to remove the herbs and rind, then set the liquid aside.

9. 9

   In a separate saucepan over medium heat, add a drizzle of olive oil, the 3 tablespoons of butter, and the finely chopped onions.

10. 10

    Cook the onions until they are translucent, which should take about 4-5 minutes.

11. 11

    Add the flour to the onion mixture and whisk constantly for 1-2 minutes until the flour is cooked and smells slightly nutty.

12. 12

    Slowly pour in the infused half and half, stirring constantly to combine and prevent lumps.

13. 13

    Simmer the sauce for about 4 minutes, stirring frequently, until the mixture has thickened.

14. 14

    Add the garlic powder, onion powder, dried thyme, smoked paprika, and the mashed roasted garlic. Mix until well combined.

15. 15

    Stir in the shredded Gruyere, smoked Gouda, and sharp cheddar cheeses until completely melted and the sauce is smooth. Season with salt and pepper to taste.

16. 16

    Grease a 9x13-inch baking dish with butter or cooking spray.

17. 17

    Drain the potatoes and layer them evenly in the dish, overlapping them slightly. Pour the creamy cheese sauce over the potatoes and spread it to ensure every slice is evenly coated.

18. 18

    Cover the dish tightly with aluminum foil. Reduce the oven temperature to 325°F (165°C) and bake for 90 minutes, or until the potatoes are tender when pierced with a fork.

19. 19

    Remove the foil and turn the oven to broil. Broil for 3-5 minutes or until the top is golden brown and bubbly.

Notes

If the sauce seems too thick to penetrate the potato layers, ensure you spread it thoroughly or consider slightly thinner potato slices. The long baking time at a lower temperature is necessary to ensure the potatoes are fully cooked through.

Nutrition per serving

• side dish
• potatoes
• au gratin
• baked
• cheesy
• thanksgiving
• holiday
• vegetarian