A rich and creamy baked potato casserole layered with roasted garlic, thyme, cream, and cheese — a comforting, savory side dish perfect for holidays or cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2½ lbs Yukon Gold or Russet potatoes, thinly sliced
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1 head garlic
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1 tbsp olive oil (for roasting garlic)
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1½ cups heavy cream
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1 cup whole milk
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2 cups shredded Gruyère cheese
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1 cup shredded sharp white cheddar
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2 tbsp unsalted butter
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1 tsp salt
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½ tsp black pepper
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½ tsp fresh thyme leaves
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Pinch of ground nutmeg
Instructions
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Preheat oven to 400°F (200°C). Slice top of garlic head, drizzle with oil, wrap in foil, and roast for 40 minutes. Cool and mash cloves into a paste.
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Reduce oven to 375°F (190°C).
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Peel and slice potatoes to ⅛-inch thickness. Rinse and pat dry.
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In a saucepan, melt butter and add roasted garlic. Stir in cream, milk, thyme, nutmeg, salt, and pepper. Heat until simmering.
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Layer half the potatoes in a greased 9×13 dish. Pour over half the cream mixture and half the cheese. Repeat with remaining layers.
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Cover with foil and bake 40 minutes. Remove foil and bake another 25–30 minutes until golden and bubbly.
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Rest 10–15 minutes before serving.