Roasted Garlic Au Gratin Potatoes

Name: Roasted Garlic Au Gratin Potatoes
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 8 russet potatoes; 0.5 medium onion; 2 garlic heads; 4 oz pancetta; 2 tbsp butter; 3 tbsp flour; 2 cups half and half; 7 oz guyere cheese; 7 oz smoked Gouda; 7 oz montamore cheddar; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp dried thyme; 1 salt; 1 pepper; 1 olive oil

1h 30m

Serves 6

instagram.com

Roasted Garlic Au Gratin Potatoes

instagram.com

1h 30m

Serves 6

Directions

1Preheat your oven to 400°F (200°C)
2Slice the top off the garlic bulb, drizzle with olive oil, season with salt & pepper, wrap in 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. Set aside.
3Wash and peel the potatoes. Slice them thinly (about 1/8-inch thick). Place the sliced potatoes in a bowl of cold water to prevent browning.
4In a saucepan, on medium heat add pancetta. Cook until slightly crispy then remove from pan.
5Add butter to remaining grease from pancetta, diced onions, and sauté until translucent. Add flour and whisk until flour is cooked.
6Pour in the half and half, stirring to combine. Add roasted garlic paste, mix until combined. Bring to a simmer, add seasonings, and cook for 10-15 minutes.
7Stir in the cheeses until melted and smooth. Season with salt and pepper to taste.
8Grease a 9x13-inch baking dish with butter or cooking spray. Layer the sliced potatoes evenly in the dish, slightly overlapping.
9Pour the creamy sauce over the potatoes and spread to make sure it evenly coated
10Cover the dish tightly with aluminum foil and bake 320F (160C) for 50-90 minutes, until the potatoes are tender when pierced with a fork.
11Remove the foil and bake uncovered on broil for 3-5 minutes or until top is golden and bubbly

Ingredients

8 russet potatoes
0.5 medium onion
2 garlic heads
4 oz pancetta
2 tbsp butter
3 tbsp flour
2 cups half and half
7 oz guyere cheese
7 oz smoked Gouda
7 oz montamore cheddar
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried thyme
1 salt
1 pepper
1 olive oil

Equipment

ovenaluminum foilsaucepanbowlgraterbaking dishwooden spatulawhisk

Roasted Garlic Au Gratin Potatoes

1h 30m

Serves 6

instagram.com

Roasted Garlic Au Gratin Potatoes

instagram.com

1h 30m

Serves 6

Directions

1Preheat your oven to 400°F (200°C)
2Slice the top off the garlic bulb, drizzle with olive oil, season with salt & pepper, wrap in 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. Set aside.
3Wash and peel the potatoes. Slice them thinly (about 1/8-inch thick). Place the sliced potatoes in a bowl of cold water to prevent browning.
4In a saucepan, on medium heat add pancetta. Cook until slightly crispy then remove from pan.
5Add butter to remaining grease from pancetta, diced onions, and sauté until translucent. Add flour and whisk until flour is cooked.
6Pour in the half and half, stirring to combine. Add roasted garlic paste, mix until combined. Bring to a simmer, add seasonings, and cook for 10-15 minutes.
7Stir in the cheeses until melted and smooth. Season with salt and pepper to taste.
8Grease a 9x13-inch baking dish with butter or cooking spray. Layer the sliced potatoes evenly in the dish, slightly overlapping.
9Pour the creamy sauce over the potatoes and spread to make sure it evenly coated
10Cover the dish tightly with aluminum foil and bake 320F (160C) for 50-90 minutes, until the potatoes are tender when pierced with a fork.
11Remove the foil and bake uncovered on broil for 3-5 minutes or until top is golden and bubbly