Roasted Garlic Potatoes au Gratin (Print Version)

# Ingredients:

→ Potatoes and Vegetables

01 - 1.2 kg starchy potatoes, peeled and thinly sliced
02 - 1 head garlic, top removed
03 - Fresh chives, finely chopped, for garnish

→ Dairy and Cheese

04 - 250 ml heavy cream
05 - 60 ml whole milk
06 - 1 tablespoon unsalted butter, plus extra for greasing
07 - 40 g grated parmesan cheese, divided
08 - 220 g shredded Gruyère or mozzarella cheese

→ Seasonings

09 - 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme
10 - 1/4 teaspoon nutmeg
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Olive oil, for drizzling garlic

# Instructions:

01 - Preheat oven to 190°C. Place garlic head on aluminium foil, drizzle with olive oil, season with salt, wrap tightly, and roast for 30 minutes until soft and golden.
02 - Grease a 23x33 cm baking dish with unsalted butter. Set aside.
03 - Peel potatoes and slice thinly using a mandoline for uniformity.
04 - Arrange potato slices upright in layers within the prepared dish, stacking closely.
05 - In a saucepan, combine heavy cream, milk, butter, half of the parmesan, thyme, nutmeg, salt, and pepper. Warm over medium heat until butter melts and mixture is blended. Do not boil.
06 - Once cooled, squeeze roasted garlic cloves from skins and mash into a smooth paste.
07 - Stir mashed roasted garlic into cream mixture and mix thoroughly.
08 - Pour the garlic cream evenly over layered potatoes. Cover dish tightly with kitchen foil.
09 - Transfer to oven and bake at 190°C for 40 minutes.
10 - Remove foil. Sprinkle shredded Gruyère or mozzarella and remaining parmesan over potatoes.
11 - Bake uncovered for an additional 30 minutes until cheese is bubbly, golden, and potatoes are fork-tender.
12 - Allow dish to cool slightly. Garnish with fresh chives before serving.

# Notes:

01 - For consistent slices, use a mandoline slicer for the potatoes.
02 - Can be refrigerated in an airtight container for up to three days.
03 - Ensure cream mixture fully covers potatoes for even cooking and texture.

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