Yes to Yolks

a food journal

  • Home
  • Recipes
  • About
  • Work with Me
  • Privacy Policies

Roasted Garlic & Gouda Potato Gratin

March 4, 2016 by Molly 7 Comments

Jump to Recipe·Print Recipe

Roasted Garlic & Gouda Potato Gratin | yestoyolks.com

What a week. I don’t think I’ve ever been so happy to see Friday arrive. How about you?

On top of Kieran being sick for the past couple weeks, he’s now got molars coming in. Poor bug. We’ve been nursing a fever and trying to make him as comfy as possible…all on top of having a bajillion work things going on (I had to leave work early one day this week to tend to the sick child), house things happening (annoying-definitely-not-fun house things), family and friend commitments, and way too many things on our plate all the time. It’s been a long week. Do you ever have that feeling where the hours sort of drag on and fly by at the same time? The phrase “the days are long but the years are short” could not be more applicable to my life. This week seemed to go sooo slowly and yet I’m kind of surprised that it’s almost the weekend already. So weird.

Roasted Garlic & Gouda Potato Gratin | yestoyolks.com

ANYWAY.

We’re in need of some extra comfort in our house these days. And one thing we’ve been loving up on? This gratin. I made it last weekend and we’ve been munching on cute little squares of it all week long. It’s a home run. And it has definitely been helping us cope after some long days. A plate of warm food does wonders.

This is one of those dishes, like all gratins, that takes some extra time and effort. You have to roast the garlic (which is easy – just adds to the cooking time), peel the potatoes, thinly slice the potatoes (I use a mandolin to help with this), grate all the cheese, steep the cream with the garlic and fresh herbs, and then layer everything together in a baking dish. Which then goes into the oven for almost two hours!

Roasted Garlic & Gouda Potato Gratin | yestoyolks.com

So yeah, this dish takes awhile to assemble and bake. Hopefully I didn’t just talk you out of making it, though! It’s totally WORTH IT. Not only does it make a ton, but it’s so freaking good cold out of the fridge or warmed up in the microwave. It’s the perfect side dish to just about anything. Except maybe pasta? Haha. Carb overload.

Roasted Garlic & Gouda Potato Gratin | yestoyolks.com

I can totally justify a recipe like this when I know ahead of time just how long it will take me. When I know that I have the time to invest, I don’t mind the extra effort one bit. The kitchen = my happy place. It actually helps me UNWIND, which I know may sound crazy to some of you. Standing over a pot of simmering deliciousness, though, really speaks to my soul. It’s all so satisfying to me. Especially when roasted garlic is involved.

Roasted Garlic & Gouda Potato Gratin | yestoyolks.com

The roasted garlic gets so sweet and fragrant and lovely, and once it steeps in that cream, oh holy heck! That stuff is drinkable. I may have “checked my seasonings” a few extra times, hah, just as an excuse to dip my spoon back in that pot of goodness. Paired with the nutty creaminess of the gouda and the peppery sharpness of the gruyere…yeah, it’s no wonder the potatoes end up tasting so good. I mean, just look at all those creamy, cheesy layers going on down there! And some of the whole roasted cloves baked right into that cheesy crust! Heaven!

Roasted Garlic & Gouda Potato Gratin | yestoyolks.com

Speaking of potatoes, I like using Yukon Gold for this type of recipe. They’re creamier and cook up so nicely. Perfectly tender and creamy but not mushy and wet. I’ve had a few gratins fail on me over the years, and I’m fairly certain it was from using the wrong type of potato. So, go for the gold with this dish. You won’t be sorry.

Actually, there’s nothing to be sorry about with this gratin. Make it this weekend alongside some steak or a roast chicken.

Roasted Garlic & Gouda Potato Gratin | yestoyolks.com

TOTALLY WORTH IT.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Garlic & Gouda Potato Gratin | yestoyolks.com

Roasted Garlic & Gouda Potato Gratin


  • Yield: 8 servings 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 3 heads of garlic
  • 1 tablespoon olive oil
  • 4 cups half-and-half
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper
  • 5 lbs Yukon Gold potatoes, peeled
  • 2½ cups shredded aged gouda cheese
  • 1 cup shredded gruyere cheese

Instructions

  1. Preheat the oven to 375°F. Slice ½ inch of the tops of the garlic heads off so that the cloves are exposed. Place on a large piece of tin foil. Drizzle with olive oil and season with salt.
  2. Wrap the tin foil around the heads of garlic and place on a baking sheet. Bake for 45-50 minutes or until the cloves are caramelized. Allow to cool slightly and then squeeze the cloves out into a medium pot. Spoon out a few of the cloves and reserve for later.
  3. Mash the remaining roasted garlic into a paste and then place the pot over medium heat. Add in the half-and-half and thyme, stirring well to incorporate the garlic paste. Season with a little salt and pepper.
  4. Bring the mixture to a simmer and then reduce the heat to low. Simmer for about 20 minutes.
  5. Meanwhile, slice the potatoes very thinly using a mandoline or a very sharp knife. Arrange roughly a third of the potatoes on the bottom of a buttered 9 x 13-inch baking dish. Top with a handful of the shredded cheeses and then drizzle some of the garlic cream over top.
  6. Repeat this process two more times until all the ingredients have been used up, ending with an extra handful of cheese on top. Scatter the reserved roasted garlic cloves over the top of the cheese.
  7. Gently press everything down to ensure that the potatoes are submerged in the garlic cream.
  8. Place the baking dish on a baking sheet and bake for 1½-2 hours, or until a knife easily inserts through the potatoes in the center. Allow to cool for at least 20 minutes before serving.

NOTES:

  1. To make ahead, the gratin can be assembled completely and kept covered in the fridge for a day or two. Allow it to return to room temperature before baking.

Did you make this recipe?

Tag @yestoyolks on Instagram and hashtag it #yestoyolks

Related

Filed Under: Recipes, Side Dishes, Vegetarian Tagged With: cheese, gouda, gratin, gruyere, potato, roasted garlic, side dish

« Buffalo Chicken Summer Rolls
Mojo Pork Tacos with Herby Cheese Sauce »

Comments

  1. Katrina says

    March 4, 2016 at 8:08 am

    This sounds sooooo comforting!! Perfect for the weekend. Love it!

    Reply
  2. mary-clay | the open oven says

    March 4, 2016 at 2:59 pm

    this looks so fantastic. what a comforting dish! this would get me through to a Friday. I hope your little one starts feeling better soon!

    Reply
    • Molly says

      March 6, 2016 at 11:22 am

      Thanks!

      Reply
  3. Arthur in the Garden! says

    March 4, 2016 at 5:27 pm

    Yummy!

    Reply
  4. Elizabeth says

    November 14, 2016 at 8:09 pm

    What is the half and half ???

    Reply
    • al kehoe says

      November 15, 2016 at 5:54 am

      It’s American cream, not available in the UK. Half double cream and half milk should do the job.

      Reply
      • Molly says

        November 18, 2016 at 7:36 am

        Thanks, Al! I didn’t realize that the UK didn’t have half-and-half!

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi there. I’m Molly. Welcome to my little space devoted to all things FOOD! More about me...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • Green Goddess Chopped Salad with Crispy Lentils
  • Bolognese Stuffed Peppers
  • Cookies & Cream Rice Krispie Treats
  • Buffalo Chicken Ranch Cheese Fries
  • One-Pan Cheesy Broccoli Gnocchi Bake
  • Easy Skillet Pizza with Brussels & Bacon

Archives

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • RSS - Posts
  • RSS - Comments

Connect

Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg! Read More…

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Twitter
Copyright © 2023 Yes to Yolks