Roasted Garlic Potatoes in Cream Sauce

Okay, so you want creamy, garlicky potatoes that make everyone forget about carbs for a hot minute. I make this when I need a cozy side that easily passes for a main-level comfort meal. Who doesn’t love a dish that doubles as leftovers for lunch?

I roast a whole head of garlic, stir it into a lush cream sauce, stack thin potato slices, then bake until golden and bubbly. You’ll get melty cheese, brown edges, and that roasted garlic sweetness that makes people ask for seconds — every single time. Stick around and I’ll show you the exact steps, my favorite tweaks, and smart tips so this turns out perfect even if you get distracted by snack cravings (no shame).

If you love roasted potato variations, you might also enjoy this garlic-herb roasted red potatoes recipe I tried recently.

Why You’ll Love This Recipe

• Rich, garlicky flavor that doesn’t overpower.
• Creamy interior with crisped edges for contrast.
• Feeds a crowd and reheats well.
• Simple, pantry-friendly ingredients.
• Customizable—add herbs, bacon, or swap cheeses.
• Looks fancy but won’t stress you out.

Ingredients You’ll Need

• 8–9 medium starchy potatoes (about 1.2 kg), thinly sliced
• 1 head garlic, cut the top off
• 1 cup (250 ml) heavy cream / double cream
• 1/4 cup (60 ml) whole milk
• 1 tablespoon unsalted butter, plus more for greasing the baking dish
• 1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
• 1/4 tsp nutmeg
• 1/2 cup (40 g) grated parmesan cheese, divided
• 2 cups (about 220 g) shredded Gruyère or mozzarella cheese
• Salt and pepper to taste
• Fresh chives, for garnish

How to Make (Step-by-Step)

STEP 1

Preheat your oven to 375°F (190°C). I preheat mine as soon as I start prepping to save time. A hot oven gives you that sweet browned top without overcooking the potatoes.

STEP 2

Begin by roasting the garlic. Cut the top off the head of garlic to expose the cloves. Place the garlic head on a piece of aluminium foil, drizzle with olive oil and season with a pinch of salt.

STEP 3

Wrap the foil around the garlic and roast it in the preheated oven for about 30 minutes, or until the cloves feel soft and golden. When the garlic finishes roasting, allow it to cool slightly before you handle it. Roasted garlic turns sweet and buttery, and it blends into cream like magic.

STEP 4

While the garlic roasts, grease a 9×13-inch (23×33 cm) baking dish and set aside. Butter gives the edges lovely color and prevents sticking. I use an extra pat so the top potatoes don’t cling to the dish.

STEP 5

Peel and thinly slice the potatoes. I recommend using a mandoline slicer for even slices. If you don’t have one, slice carefully so the thickness stays consistent.

STEP 6

Arrange potatoes upright in layers within the dish so they stand like little soldiers. Continue layering until you use all the potatoes. Stacking keeps the cream trapped and yields that great bite-to-cream ratio.

STEP 7

In a saucepan, combine heavy cream, milk, butter, half the grated parmesan, thyme, nutmeg, and a pinch of salt and pepper. Heat over medium heat until the butter melts and the ingredients combine well. Do not let it boil.

STEP 8

Once the garlic finishes roasting, squeeze the cloves out of their skins and mash them into a paste. Stir the roasted garlic paste into the cream mixture until it blends thoroughly. Taste and adjust seasoning—roasted garlic needs less salt but don’t undershoot on pepper.

STEP 9

Pour the creamy mixture over the potatoes in the baking dish, ensuring it coats them evenly. Cover the dish tightly with kitchen foil to trap steam so the potatoes cook through and become tender.

STEP 10

Bake the potatoes au gratin in the preheated oven for 40 minutes. Peek around the 30-minute mark if your oven runs hot. You want the potatoes mostly tender before you add that final cheese layer.

STEP 11

Remove the foil and top the potatoes with the shredded Gruyère or mozzarella and the remaining 1/4 cup grated parmesan. Return the dish to the oven, uncovered, and bake for another 30 minutes, or until the cheese bubbles, browns beautifully, and the potatoes become fork-tender. Let the dish rest briefly so the sauce thickens and the slices hold.

STEP 12

When it finishes, remove the au gratin from the oven and let it cool for a few minutes before slicing. Garnish with fresh chives and enjoy! This is the moment when everyone smiles and makes appreciative noises.

Pro Tips for the Best Results

• Use starchy potatoes (Russet or Yukon Gold) for the creamiest interior.
• Slice uniformly—a mandoline makes life easier and keeps cooking even.
• Don’t boil the cream—warm it gently so it doesn’t separate. FYI, gentle heat saves awkward sauces.
• Let it rest 10 minutes before slicing so the sauce sets.
• Add a splash of white wine or a spoon of Dijon for extra depth.
• Broil 1–2 minutes at the end for an extra-crispy top—watch it closely.
• Trim potatoes to a uniform radius so edges bake evenly; remove any bruises to avoid bitter bits.
• Use quality Parmigiano-Reggiano if you can; aging gives a deeper umami hit.
• If you like herbs, tuck thyme sprigs between stacks for little flavor pockets—fresh beats dried here.
• To lighten it, use half-and-half plus a little extra milk—texture stays pleasant without full decadence loss.

Fun Variations & Topping Ideas

Variations:

• Swap Gruyère for smoked gouda or sharp cheddar when you crave boldness.
• Mix in cooked crumbled bacon or pancetta for a savory punch.
• Make a vegetarian version with roasted mushrooms and leeks.
• Add breadcrumbs with parmesan for a crunchy finish.

Toppings:

• Fresh chives or parsley for brightness.
• A drizzle of truffle oil for show-off dinners.
• Extra grated parmesan for salty punch.
• Crispy fried shallots for crunchy texture.

Storing and Reheating

Cool leftovers within two hours and refrigerate in an airtight container for up to 3 days. Reheat individual portions in the oven at 350°F (175°C) for 15–20 minutes covered, then uncover to crisp the top. You can microwave for convenience, but the oven gives the best texture and color.

Leftover ideas

Turn leftover slices into a breakfast hash by chopping and frying with onions and peppers. Use cold slices on a picnic—they travel well and taste great at room temp. Blend small amounts into soups to add creaminess and depth. Make potato croquettes: chop leftovers, mix with an egg and a handful of cheese, shape, dust in breadcrumbs and pan-fry until golden. Or turn fragments into loaded potato bowls—top reheated slices with sour cream, scallions, bacon bits, and a sprinkle of paprika.

Frequently Asked Questions (FAQ)

Can I use red potatoes instead of Russets?

Yes, you can, but choose medium-starchy reds like Yukon Gold for the best creaminess. Waxy reds hold their shape more, so adjust baking time if slices remain firm. IMO, thicker-sliced reds make a heartier side, while thinner slices give the classic au gratin texture.

How do I stop the sauce from being too thin?

Warm the cream gently and simmer briefly to reduce it slightly before pouring. Add a small sprinkle of flour or cornstarch mixed with cold milk if you worry about runniness. Taste and season—sometimes a touch more salt wakes up the perceived thickness.

Can I prepare this ahead of time?

Yes—assemble and refrigerate covered for up to 24 hours, then bake straight from the fridge, adding a few extra minutes. Bring the cream mixture briefly toward room temp if possible so baking time stays consistent. I do this for dinner parties and it saves huge stress.

What cheese combo works best?

Gruyère plus parmesan gives nutty depth and great melt; mozzarella gives stretch but milder flavor. Gouda or sharp cheddar also work—use what you love. I usually blend Gruyère and mozzarella for flavor and gooeyness.

Can I make this vegan?

Yes—you can swap heavy cream for canned coconut milk or a cashew cream and use vegan cheese or nutritional yeast for depth. Roast garlic still works beautifully. Expect a slightly different flavor but equally comforting results.

Conclusion

Roasted Garlic Potatoes in Cream Sauce give you comforting creaminess, roasted-garlic sweetness, and cheesy browning in one reliable dish. Try this recipe for weeknight dinners or holidays, and don’t forget to rate it if it becomes your new go-to. For a tasty twist, see this roasted garlic and gouda potato gratin on Yes to Yolks for inspiration. Drop a comment telling me how you jazzed it up—bacon, herbs, or a truffle flex? 🙂 I’ll be over here guarding the baking dish—no judgment if you lick the spoon.

Share photos — I will judge kindly.