# Potatoes au gratin

This dish is a popular side dish to make for Thanksgiving dinner.

- Cuisine: French
- Category: Side
- Language: en

## Ingredients

- 1 garlic head
- olive oil
- salt
- pepper
- 6 large potatoes
- parmesan
- sharp cheddar cheese
- mozzarella
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon parsley flakes
- 1 teaspoon laurie seasoning
- 0.5 stick butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup heavy cream
- 0.5 cup parmesan cheese
- 0.33 cup cheddar cheese
- 0.33 cup mozzarella
- parsley

## Instructions

1. Cut off the tip of the garlic head.
2. Place the garlic head on a piece of tin foil.
3. Drizzle the garlic head with olive oil.
4. Put some salt and pepper on the garlic head.
5. Wrap up the garlic head.
6. Bake the garlic head for 45 minutes at 350 degrees.
7. Peel the potatoes.
8. Wash the potatoes.
9. Slice the potatoes into thin pieces.
10. Put the potatoes in a bowl of ice-cold water.
11. Grate all of the cheeses.
12. Prepare the seasonings by adding 1 teaspoon of paprika, 1 teaspoon of oregano, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of parsley flakes, and 1 teaspoon of Laurie seasoning into a small bowl.
13. Mix all of the seasonings together.
14. Melt half a stick of butter into a pan.
15. Add 2 tablespoons of flour into the melted butter and stir.
16. Keep stirring until all of the flour is combined.
17. Add 1 cup of milk and 1 cup of heavy cream into the mixture.
18. Add the spices into the mixture.
19. Take the roasted garlic that you baked earlier and squeeze out all of the cloves into the mixture.
20. Add the cheeses one by one, incorporating them gently, into the mixture.
21. Take the potato slices and neatly stack them in rows into a baking dish.
22. Pour the cheese sauce all over the top of the potatoes.
23. Spread out the cheese sauce so that all of the potatoes are covered evenly.
24. Sprinkle some mozzarella, cheddar cheese, and a little bit of parsley on top before putting it into the oven.
25. Bake for 350 degrees for an hour.
26. Put the dish back in the oven and broil it for a few minutes.
27. Top the dish with some more parsley.
28. Let it cool down just a little bit before you serve.

## Equipment

- knife
- tin foil
- baking sheet
- peeler
- cutting board
- bowl
- grater
- small bowl
- measuring spoons
- pan
- whisk
- baking dish
- oven mitts
- wooden spoon
- plate

## Tips

- This step is completely optional, but I want there to be roasted garlic in my cheese sauce.
- To keep the potatoes from going brown, I'm going to put them in a bowl of ice-cold water.
- You could use a mandoline if you have one of those, but I don't, so I'm just freestyling it with my knife.
- You already know that was half a cup of Parmesan, and then I added a third cup of cheddar and a third cup of mozzarella.
- You want to kind of baby your roux because we're working with cheese here, and this sauce is the main star of this dish.
- You want to let it cool down just a little bit before you serve, because it's a cheese sauce. You don't want it to be too runny, you want it to thicken it up just a little bit.

## Source

- Original video: https://www.tiktok.com/t/ZP8DG5uBk/
- Recipe page: https://www.cliprecipe.com/recipe/a421c919-6b61-4c8e-b1c5-cc1e28d39611
- Extracted: 2025-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt