Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 whole heads garlic
- 2 1/2 lb Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbsp unsalted butter, melted
- 1 1/2 cups shredded mozzarella (about 6 oz)
- 1/4 cup finely grated Parmesan (optional)
- 2 tsp fresh rosemary, finely chopped, plus extra for garnish
- 2–3 tbsp olive oil (for garlic and greasing dish)
- 1 tsp kosher or fine sea salt, plus flaky sea salt for finishing
- 1/2 tsp freshly ground black pepper
- Pinch ground nutmeg (optional)
Do This
- 1. Heat oven to 400°F (200°C). Slice tops off garlic heads, drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft and golden.
- 2. While garlic roasts, scrub and thinly slice potatoes (about 1/8 inch / 3 mm). Shred cheeses and chop rosemary. Grease a 2-quart (about 9×13-inch) baking dish.
- 3. Squeeze roasted garlic cloves into a bowl. Whisk with cream, milk, melted butter, salt, pepper, and nutmeg (if using) until mostly smooth.
- 4. Spoon a thin layer of garlic cream into the dish. Layer potatoes in overlapping rows, lightly seasoning with rosemary and a bit of mozzarella between layers. Repeat to use all potatoes.
- 5. Pour remaining garlic cream evenly over potatoes. Top with remaining mozzarella and Parmesan.
- 6. Cover tightly with foil and bake 25–30 minutes. Uncover and bake another 15–20 minutes, until potatoes are very tender and the top is golden and bubbling.
- 7. Rest 10–15 minutes. Sprinkle generously with flaky sea salt and extra rosemary. Serve warm.
Why You’ll Love This Recipe
- Layers of tender Yukon Gold potatoes in a silky roasted-garlic cream that feels restaurant-level but is easy to pull off at home.
- Golden, melty mozzarella and fragrant rosemary on top for a cozy, comfort-food finish.
- Perfect make-ahead side for holidays, dinner parties, or a special Sunday roast.
- Uses simple, everyday ingredients but tastes rich and luxurious.
Grocery List
- Produce: 2 whole heads garlic, 2 1/2 lb Yukon Gold potatoes, fresh rosemary
- Dairy: Heavy cream, whole milk, unsalted butter, shredded mozzarella, Parmesan (optional)
- Pantry: Olive oil, kosher or fine sea salt, flaky sea salt, black pepper, ground nutmeg (optional), Dijon mustard (optional)
Full Ingredients
Roasted Garlic
- 2 whole heads garlic
- 2 tsp olive oil (for drizzling)
- Pinch kosher salt or fine sea salt
Roasted Garlic Cream Base
- 1 cup heavy cream (240 ml)
- 1/2 cup whole milk (120 ml)
- 2 tbsp unsalted butter, melted
- All the roasted garlic cloves from above
- 1 tsp Dijon mustard (optional, for subtle tang and depth)
- 1 tsp kosher salt or fine sea salt
- 1/2 tsp freshly ground black pepper
- Pinch ground nutmeg (optional, but lovely with cream and potatoes)
Potatoes & Assembly
- 2 1/2 lb Yukon Gold potatoes (about 6 medium), scrubbed and peeled if desired
- 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz / 170 g)
- 1/4 cup finely grated Parmesan cheese (about 1 oz / 30 g, optional but recommended)
- 2 tsp fresh rosemary leaves, finely chopped, plus extra for garnish
- 1–2 tbsp olive oil or softened butter (for greasing the baking dish)
- 1/2 tsp kosher salt or fine sea salt (for seasoning the potato layers)
- 1/4 tsp freshly ground black pepper (for seasoning the potato layers)
Finishing
- 1 tsp flaky sea salt (such as Maldon), or to taste
- Extra chopped or small sprigs of fresh rosemary, for garnish
Step-by-Step Instructions
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Remove any very loose papery outer skins from the garlic heads, but keep the heads intact. Slice about 1/4 inch (6 mm) off the top of each head to expose the cloves. Place each head on a piece of foil, drizzle the cut tops with about 1 tsp olive oil each, and sprinkle with a pinch of salt. Wrap tightly in the foil to form small packets.
Place the foil packets on a baking sheet and roast for 35–40 minutes, until the cloves are very soft, lightly golden, and smell sweet and nutty. Set aside to cool slightly while you work on the potatoes. Keep the oven at 400°F (200°C).
Step 2: Prep the Potatoes and Dish
While the garlic roasts, scrub the Yukon Gold potatoes well and peel them if you prefer (the thin skins can also be left on for more texture and color). Using a mandoline or a very sharp knife, slice the potatoes into thin rounds, about 1/8 inch (3 mm) thick. Try to keep the slices as even as possible so they cook at the same rate.
Optionally, you can quickly rinse the slices under cold water and pat them very dry with a clean towel to remove excess surface starch; this can help the layers stay more separated and the cream stay silky. Lightly grease a 2-quart baking dish (a 9×13-inch shallow dish or similar gratin dish) with 1–2 tbsp olive oil or softened butter.
Step 3: Make the Roasted Garlic Cream
When the garlic is cool enough to handle, squeeze the soft cloves out into a medium bowl, discarding the papery skins. Mash the roasted garlic with a fork until it forms a smooth paste.
Add the heavy cream, whole milk, melted butter, Dijon mustard (if using), 1 tsp salt, 1/2 tsp black pepper, and a pinch of nutmeg to the bowl. Whisk until the mixture is mostly smooth and the garlic is well dispersed. Taste and adjust the seasoning; it should be well seasoned and boldly garlicky, since this flavors the entire dish.
Step 4: Layer the Potatoes with Garlic Cream and Cheese
Spoon a thin layer (2–3 tbsp) of the roasted garlic cream into the bottom of the greased baking dish and spread it out. Arrange a single, slightly overlapping layer of potato slices over the cream, working in neat rows or circles, depending on the shape of your dish.
Lightly sprinkle this layer with a pinch of salt and pepper, a small pinch of chopped rosemary, and a small handful of shredded mozzarella (be conservative so you have enough cheese for the top). Spoon a few tablespoons of the garlic cream over the potatoes, letting it trickle down between the slices.
Repeat the layering: potatoes, light seasoning, rosemary, a bit of mozzarella, and a drizzle of garlic cream, until you have used all the potatoes. Gently press down on the layers with your palms to compact them slightly. Pour any remaining garlic cream evenly over the top, tilting the dish if needed so it seeps into the edges.
Step 5: Add the Cheesy Topping
In a small bowl, combine the remaining mozzarella and the grated Parmesan (if using). Scatter the cheese mixture evenly over the top of the potatoes, making sure to cover right to the edges so you get a nicely browned, bubbly crust.
Sprinkle the top with the remaining chopped rosemary. Cover the dish tightly with foil, tenting it slightly so it does not stick to the cheese. This will allow the potatoes to steam and become tender before the top is browned.
Step 6: Bake Until Tender and Golden
Place the covered dish in the preheated 400°F (200°C) oven and bake for 25–30 minutes. This first stage softens the potatoes and lets the cream thicken. After 25 minutes, carefully peel back the foil and poke the potatoes in the center with the tip of a knife or a skewer; they should be starting to become tender but not completely soft.
Remove the foil and return the dish to the oven. Bake uncovered for another 20–25 minutes, until the potatoes are fully tender all the way through and the top is deeply golden, bubbling, and slightly crisp at the edges. If the top is browning too quickly before the potatoes are done, loosely re-cover with foil.
Step 7: Rest, Finish with Sea Salt, and Serve
Transfer the dish to a cooling rack and let it rest for 10–15 minutes before serving. This short rest allows the creamy garlic base to thicken slightly and makes the layers easier to slice cleanly.
Just before serving, sprinkle generously with flaky sea salt so you get little bursts of crunch and salinity, and add a few extra pinches of chopped rosemary or small sprigs on top for fragrance and color. Serve warm, scooping down through all the layers to catch the roasted-garlic cream, golden cheese, and tender potatoes in every portion.
Pro Tips
- Slice evenly: Aim for consistent 1/8-inch (3 mm) slices. A mandoline makes this fast and even, which helps the potatoes cook uniformly.
- Season as you layer: Lightly salting and peppering each potato layer ensures the whole dish is well seasoned, not just the cream.
- Do not skimp on the rest: Letting the baked dish sit for at least 10 minutes is key for clean slices and a velvety, not runny, cream base.
- Control browning: If your cheese is browning faster than the potatoes are cooking, loosely cover with foil for part of the uncovered bake time.
- Use good salt to finish: The final sprinkle of high-quality flaky sea salt is a big part of the flavor and texture, so choose one you like and be generous.
Variations
- Extra-herby: Add a teaspoon of fresh thyme leaves or finely chopped sage along with the rosemary for a more complex, woodsy flavor.
- Smoky bacon twist: Scatter 1/2 cup cooked, crumbled bacon between a couple of the middle layers for a smoky, salty hit that pairs beautifully with the roasted garlic.
- Cheese swap: Replace half of the mozzarella with Gruyère or fontina for a slightly sharper, more nutty flavor while keeping the same creamy texture.
Storage & Make-Ahead
Let leftovers cool completely, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 3–4 days. Reheat covered (to prevent drying out) in a 350°F (175°C) oven for 15–20 minutes, or until heated through and bubbling. For a crisper top, uncover for the last 5 minutes.
To make ahead, you can assemble the entire dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding 5–10 extra minutes if needed. Alternatively, roast the garlic a day or two ahead and keep it refrigerated so the final assembly comes together faster.
Nutrition (per serving)
Approximate values per serving (1/6 of the recipe): about 460 calories, 30 g fat, 37 g carbohydrates, 14 g protein, 2 g fiber, and 750 mg sodium. These numbers will vary based on the exact cheeses, cream, and salt you use.
