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thesapor
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Roasted Garlic Au Gratin Potatoes
A perfect holiday side dish, these au gratin potatoes feature thinly sliced russet potatoes layered with a rich, creamy cheese sauce made with Gruyère, smoked Gouda, and Montamore cheddar, infused with roasted garlic and savory pancetta. An excellent alternative to mac & cheese for your festive meals.
#Holiday Side Dish
#Comfort Food
#Potato Recipe
#Cheesy Potatoes
#Au Gratin
#Roasted Garlic
#Pancetta
Ingredients for Roasted Garlic Au Gratin Potatoes
Recipe Information
45m
Prep Time
1h 20m
Cook Time
2h 5m
Total Time
8
Servings
Medium
American
English
Nutrition (per serving)
450
Calories
20g
Protein
40g
Carbs
30g
Fat
Layering potatoes with rich cheese sauce
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Baked Au Gratin Potatoes, golden and bubbly
Instructions
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- Preheat oven to 400°F (200°C). Roast the two garlic heads for approximately 45 minutes until soft and caramelized. Let cool, then squeeze out the roasted garlic cloves and mash them.45m
Preview45mPreviewPreheat oven to 400°F (200°C). Roast the two garlic heads for approximately 45 minutes until soft and caramelized. Let cool, then squeeze out the roasted garlic cloves and mash them. - In a large oven-safe skillet or Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.8m
Preview8mPreviewIn a large oven-safe skillet or Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan. - Add the diced onion to the pan with the pancetta fat and sauté until softened and translucent, about 5 minutes.5m
Preview5mPreviewAdd the diced onion to the pan with the pancetta fat and sauté until softened and translucent, about 5 minutes. - Add butter to the pan, let it melt, then whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until light golden brown.2m
Preview2mPreviewAdd butter to the pan, let it melt, then whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until light golden brown. - Gradually whisk in the half and half until smooth. Bring the mixture to a simmer, then reduce heat to low. Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper.3m
Preview3mPreviewGradually whisk in the half and half until smooth. Bring the mixture to a simmer, then reduce heat to low. Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper. - Add the shredded Gruyère, smoked Gouda, and Montamore cheddar cheeses to the sauce. Stir until the cheeses are fully melted and the sauce is smooth and creamy. Remove from heat and stir in the mashed roasted garlic and most of the crispy pancetta (reserve some for garnish).5m
Preview5mPreviewAdd the shredded Gruyère, smoked Gouda, and Montamore cheddar cheeses to the sauce. Stir until the cheeses are fully melted and the sauce is smooth and creamy. Remove from heat and stir in the mashed roasted garlic and most of the crispy pancetta (reserve some for garnish). - Begin layering the potatoes. Arrange a single layer of thinly sliced russet potatoes in the bottom of a 9x13 inch baking dish (or the skillet if oven-safe). Spoon a generous amount of the cheese sauce over the potatoes. Repeat layers until all potatoes and sauce are used, ending with a layer of sauce.10mPreview10mPreviewBegin layering the potatoes. Arrange a single layer of thinly sliced russet potatoes in the bottom of a 9x13 inch baking dish (or the skillet if oven-safe). Spoon a generous amount of the cheese sauce over the potatoes. Repeat layers until all potatoes and sauce are used, ending with a layer of sauce.
- Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. Garnish with remaining crispy pancetta.1h
Preview1hPreviewCover the baking dish tightly with aluminum foil and bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. Garnish with remaining crispy pancetta. - Let the au gratin potatoes rest for 10-15 minutes before serving to allow the sauce to set.15m
Preview15mPreviewLet the au gratin potatoes rest for 10-15 minutes before serving to allow the sauce to set.
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