Roasted Garlic Potatoes Au Gratin

Roasted garlic potatoes au gratin with pancetta, Gruyère, smoked Gouda, and cheddar. A creamy, cheesy, and indulgent potato dish perfect for holidays.

Why You’ll Love This Roasted Garlic Potatoes Au Gratin

There are comfort food side dishes, and then there are the epic ones — the dishes that steal the spotlight at the dinner table. This roasted garlic potatoes au gratin is one of those showstoppers.

Imagine thinly sliced potatoes layered with a silky, roasted-garlic-infused cream sauce, crisp pancetta, and a decadent blend of Gruyère, smoked Gouda, and Montamore cheddar. Baked until bubbly and golden, this dish is indulgent, flavorful, and downright unforgettable.

Perfect for holidays, Sunday dinners, or dinner parties, this potatoes au gratin recipe is rich, savory, and layered with complexity from roasted garlic and smoky cheese. It pairs beautifully with roast chicken, beef tenderloin, turkey, or ham — though honestly, it could be the main course all on its own.

Ingredients & Why They Work

Let’s break down each ingredient so you understand how they contribute to the final dish.

8 Russet Potatoes, Thinly Sliced

Russets are starchy, which helps the sauce cling to the layers and creates a tender, creamy texture. Slice them thinly (about 1/8-inch) using a mandoline for even cooking.

Tip: Keep the slices in cold water until ready to layer to prevent browning.

1/2 Medium Onion, Diced

Onions add a subtle sweetness that balances the richness of the cheeses. Sautéing them until translucent enhances their flavor without overpowering the dish.

2 Garlic Heads, Roasted

Roasted garlic is the secret weapon here. It adds a deep, caramelized, nutty flavor that’s softer and sweeter than raw garlic. When mashed into the cream sauce, it infuses every bite with roasted garlic goodness.

4 oz Pancetta

Pancetta adds smoky, savory richness and a crispy texture that contrasts beautifully with the creamy potatoes. Bacon can be substituted if pancetta isn’t available.

2 tbsp Butter

Butter helps create the roux (butter + flour) that thickens the sauce and adds richness.

3 tbsp Flour

Flour binds with butter to form the base of the sauce. It thickens the cream mixture so it doesn’t get watery in the oven.

2 cups Half and Half

Half and half strikes the perfect balance between creamy texture and not being overly heavy. Whole milk or heavy cream can be substituted, depending on how rich you want it.

7 oz Gruyère Cheese, Shredded

Gruyère is nutty, melty, and luxurious. It’s a classic cheese for gratins and fondue.

7 oz Smoked Gouda, Shredded

Smoked Gouda adds depth and smokiness, which pairs perfectly with roasted garlic and pancetta.

7 oz Montamore Cheddar (or Parmesan)

Montamore cheddar is tangy and sharp, cutting through the richness. Parmesan is a great alternative for its salty, umami flavor.

1 tsp Garlic Powder

Even with roasted garlic, garlic powder layers in additional flavor.

1 tsp Onion Powder

Enhances the flavor of the sautéed onions.

1 tsp Smoked Paprika

Adds a hint of smokiness and gives the top layer a beautiful golden color.

1 tsp Dried Thyme

Adds an earthy, aromatic note that balances the richness of the dish.

Salt & Pepper to Taste

Essential for seasoning each layer of the dish. Taste the sauce before pouring it over the potatoes to ensure perfect balance.

Step-by-Step Instructions

1. Roast the Garlic

• Preheat oven to 400°F (200°C).

• Slice the tops off 2 garlic heads.

• Drizzle with olive oil, season with salt and pepper.

• Wrap in foil and roast 40 minutes, until soft and caramelized.

• Once cooled, squeeze cloves into a bowl and mash with a fork.

2. Prep the Potatoes

• Wash and peel 8 russet potatoes.

• Slice into 1/8-inch rounds using a mandoline.

• Place slices in cold water until ready to use.

3. Cook the Pancetta

• In a saucepan over medium heat, cook 4 oz pancetta until crispy.

• Remove and set aside, leaving grease in pan.

4. Make the Sauce

• Add 2 tbsp butter to pancetta drippings.

• Add diced onion and sauté until translucent.

• Stir in 3 tbsp flour and whisk for 1 minute to cook out raw flour taste.

• Slowly pour in 2 cups half and half, whisking to avoid lumps.

• Add mashed roasted garlic, whisking until smooth.

• Season with garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.

• Simmer 10–15 minutes until slightly thickened.

• Stir in Gruyère, smoked Gouda, and Montamore cheddar until melted and creamy.

5. Assemble the Dish

• Grease a 9x13-inch baking dish with butter or spray.

• Layer potato slices, slightly overlapping.

• Pour sauce evenly over the potatoes.

• Sprinkle pancetta over top.

6. Bake

• Cover with foil.

• Bake at 320°F (160°C) for 50–90 minutes, until potatoes are tender.

• Remove foil and broil 3–5 minutes until golden and bubbly.

7. Serve

Let cool for 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Recipe Card

Roasted Garlic Potatoes Au Gratin

Prep Time: 30 minutes
Cook Time: 1 hr 30 min
Total Time: 2 hrs
Servings: 10–12

Ingredients

• 8 russet potatoes, thinly sliced

• 1/2 medium onion, diced

• 2 garlic heads, roasted

• 4 oz pancetta

• 2 tbsp butter

• 3 tbsp flour

• 2 cups half and half

• 7 oz Gruyère cheese, shredded

• 7 oz smoked Gouda, shredded

• 7 oz Montamore cheddar (or Parmesan), shredded

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp dried thyme

• Salt & pepper to taste

Instructions

1. Roast garlic: slice tops, drizzle with oil, wrap in foil, roast 40 minutes. Mash.

2. Peel and thinly slice potatoes. Keep in cold water.

3. Cook pancetta until crispy; remove.

4. Add butter to drippings; sauté onions. Stir in flour.

5. Add half and half, roasted garlic, and seasonings. Simmer 10–15 minutes.

6. Stir in cheeses until melted.

7. Grease 9x13 dish. Layer potatoes, pour sauce, sprinkle pancetta.

8. Cover with foil and bake 50–90 minutes at 320°F.

9. Uncover and broil 3–5 minutes until golden.

Tips for Success

1. Use a Mandoline – Ensures potatoes are evenly sliced for even cooking.

2. Shred Cheese Fresh – Pre-shredded cheese has anti-caking agents that prevent smooth melting.

3. Taste the Sauce – Adjust salt and pepper before layering with potatoes.

4. Let it Rest – Resting 10 minutes after baking allows sauce to thicken and layers to set.

5. Check Doneness – Potatoes should be fork-tender before broiling.

Variations

• Vegetarian: Omit pancetta and add sautéed mushrooms.

• Lighter Version: Use milk instead of half and half, and less cheese.

• Extra Smoky: Add 1 tsp liquid smoke or double the smoked paprika.

• Herby: Add fresh rosemary or sage for a fall twist.

What to Serve With Potatoes Au Gratin

• Roast Chicken or Turkey

• Beef Tenderloin or Prime Rib

• Glazed Ham

• Green Bean Casserole or Roasted Veggies

• Crisp Garden Salad with Vinaigrette

Storing & Reheating

• Fridge: Store covered up to 4 days.

• Freezer: Freeze in portions for up to 3 months.

• Reheating: Reheat in oven at 325°F until warmed through. Add a splash of cream if it looks dry.

Why You Will Love This Dish

This isn’t just another potato side dish — it’s a centerpiece. The roasted garlic gives it depth, the pancetta adds smokiness, and the trio of cheeses makes it creamy, melty, and luxurious. It’s comfort food at its finest, perfect for holidays, celebrations, or anytime you want a meal to feel special.

The best part? While it tastes gourmet, the recipe is approachable enough for home cooks. If you can slice potatoes and stir a sauce, you can make this dish — and impress every guest at your table.

Yield: 10-12

Author: CookSnapBake.com

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Roasted Garlic Potatoes Au Gratin

Roasted garlic potatoes au gratin with pancetta, Gruyère, smoked Gouda, and cheddar. A creamy, cheesy, and indulgent potato dish perfect for holidays.

Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour

Ingredients

• 8 russet potatoes, thinly sliced
• 1/2 medium onion, diced
• 2 garlic heads, roasted
• 4 oz pancetta
• 2 tbsp butter
• 3 tbsp flour
• 2 cups half and half
• 7 oz Gruyère cheese, shredded
• 7 oz smoked Gouda, shredded
• 7 oz Montamore cheddar (or Parmesan), shredded
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt & pepper to taste

Instructions

1. Roast garlic: slice tops, drizzle with oil, wrap in foil, roast 40 minutes. Mash.
2. Peel and thinly slice potatoes. Keep in cold water.
3. Cook pancetta until crispy; remove.
4. Add butter to drippings; sauté onions. Stir in flour.
5. Add half and half, roasted garlic, and seasonings. Simmer 10–15 minutes.
6. Stir in cheeses until melted.
7. Grease 9x13 dish. Layer potatoes, pour sauce, sprinkle pancetta.
8. Cover with foil and bake 50–90 minutes at 320°F.
9. Uncover and broil 3–5 minutes until golden.

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If you loved this Roasted Garlic Potatoes Au Gratin, don’t miss my Green Bean Casserole and Cheesy Baked Hashbrowns for more holiday-worthy sides. Make sure to subscribe to my newsletter for weekly recipes, dinner inspiration, and themed dinner night ideas delivered straight to your inbox!