Roasted Garlic Au Gratin Potatoes

Ingredients

• 8 russet potatoes (peeled and sliced thinly, about 1/8-inch thick)
• 0.5 medium onion (diced)
• 2 garlic heads (roasted)
• 4 oz pancetta (diced)
• 2 tbsp butter
• 3 tbsp flour
• 2 cup half and half
• 7 oz Gruyere cheese (shredded)
• 7 oz smoked Gouda (shredded)
• 7 oz Montamore cheddar (shredded; can substitute with Parmesan)
• 1 tsp garlic powder (adjust to taste)
• 1 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)
• olive oil (for roasting garlic)

Steps

1. 1

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

2. 2

   Slice the top off the garlic bulbs, drizzle with olive oil, and season with salt and pepper. Wrap the bulbs in aluminum foil and roast for about 40 minutes until soft and caramelized. Once cooled, squeeze the roasted garlic out of the cloves and mash it with a fork into a paste. Set aside.

3. 3

   Wash and peel the russet potatoes. Slice them thinly, approximately 1/8-inch thick. Place the sliced potatoes in a bowl of cold water to prevent browning while you prepare the sauce.

4. 4

   In a saucepan over medium heat, add the pancetta. Cook until slightly crispy, then remove the pancetta from the pan and set aside, keeping the rendered grease in the pan.

5. 5

   Add 2 tablespoons of butter to the remaining pancetta grease. Add the diced onions and sauté until translucent.

6. 6

   Add 3 tablespoons of flour to the onion mixture and whisk constantly for 1-2 minutes until the raw flour taste is cooked out.

7. 7

   Slowly pour in the half and half, stirring constantly to combine. Add the prepared roasted garlic paste and mix until well incorporated.

8. 8

   Bring the mixture to a simmer. Add the garlic powder, onion powder, smoked paprika, and dried thyme. Cook for 10-15 minutes, allowing the sauce to thicken.

9. 9

   Stir in the shredded Gruyere, smoked Gouda, and Montamore cheddar (or Parmesan) until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.

10. 10

    Grease a 9x13-inch baking dish with butter or cooking spray. Drain the potatoes and layer them evenly in the dish, slightly overlapping the slices.

11. 11

    Pour the creamy cheese sauce over the potatoes and spread it to ensure every slice is evenly coated.

12. 12

    Cover the dish tightly with aluminum foil. Reduce oven temperature to 320°F (160°C) and bake for 50-90 minutes, until the potatoes are tender when pierced with a fork.

13. 13

    Remove the foil and set the oven to broil. Bake uncovered for 3-5 minutes, or until the top is golden brown and bubbly.

Notes

If the potatoes are still tough after the recommended baking time, continue baking covered until tender. Slicing the potatoes very thinly (1/8-inch) is key to ensuring they cook through at the lower temperature.

Nutrition per serving

• side dish
• holiday
• potatoes
• baked
• cheesy
• French
• comfort food