Effortless Garlic Potatoes Gratin (Print Version)
# Ingredients:
→ Seasonings
01 -
Freshly ground black pepper, as you like
02 -
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme
03 -
Salt, to taste
04 -
Olive oil, to drizzle on garlic
05 -
1/4 teaspoon nutmeg
→ Dairy and Cheese
06 -
60 ml whole milk
07 -
220 g shredded Gruyère cheese or mozzarella
08 -
1 tablespoon unsalted butter, plus a bit more for greasing
09 -
250 ml heavy cream
10 -
40 g parmesan cheese, grated, split into two portions
→ Potatoes and Vegetables
11 -
Fresh chives, finely chopped to finish
12 -
1.2 kg starchy potatoes, skins off and sliced thin
13 -
1 whole garlic bulb, just trim the top
# Instructions:
01 -
Give your dish a few minutes to settle. Sprinkle lots of chives over top before bringing it to the table.
02 -
Pop the dish back in the oven without foil for about 30 minutes. Keep an eye out for that cheesy, bubbly, golden look. Poke with a fork—when it slides through easily, you're all set.
03 -
Sprinkle all that extra Gruyère or mozzarella and the rest of the parmesan on top of your potatoes once you pull off the foil.
04 -
Stick everything in the oven hot at 190°C. Let it go for 40 or so minutes with foil on.
05 -
Take your garlicky cream and pour it all over the potatoes, making sure every bit gets some. Seal the dish up with foil.
06 -
Bring the mashed garlic into the warm cream mixture and stir it all around so everything gets combined.
07 -
Peel those potatoes and slice them up thin—using a mandoline will make your life much easier.
08 -
Warm up a saucepan and toss in your cream, milk, butter, half the parmesan, thyme, nutmeg, salt, and pepper. Heat until the butter melts and it’s all blended. Don’t let it bubble.
09 -
Stand the potato slices upright in your buttered dish. Pack them fairly tight—you want them to stay up.
10 -
Grab a 23x33 cm oven pan and give it a solid buttering so nothing sticks.
11 -
When roasted garlic is cool to touch, just squeeze the soft cloves out and mash them until smooth.
12 -
Set your oven at 190°C. Grab a garlic head, place it on foil, splash with olive oil, sprinkle some salt, close the foil up, and let it roast about 30 minutes till super soft and golden-looking.
# Notes:
01 -
Mandoline slicers get your potato slices even and quick.
02 -
Pop leftovers in a sealed container in the fridge for up to three days.
03 -
Make sure every potato bit gets covered by the cream—can't skip this for the best texture.