Easy Roasted Garlic Potatoes for a Joyful Easter Brunch
These roasted garlic potatoes are a creamy and flavorful side dish perfect for your Easter brunch.
Equipment
- Oven
- Baking dish
- mandoline
- Saucepan
- foil
Ingredients
- 4 medium potatoes (Russet or Maris Piper)
- 1 head roasted garlic
- 1 cup heavy cream
- 1/2 cup milk
- 3 tablespoons butter
- 1 cup Parmesan cheese
- 1 cup Gruyère or mozzarella cheese
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon nutmeg
- to taste salt
- to taste pepper
Instructions
- Preheat the oven to 375°F (190°C), prepare the garlic by drizzling with olive oil, seasoning, wrapping in foil, and roasting for 30 minutes until soft.
- Grease a baking dish, peel and thinly slice the potatoes, and layer them upright in the dish.
- In a saucepan, combine heavy cream, milk, butter, half of the Parmesan, thyme, nutmeg, salt, and pepper, then heat until combined and stir in the roasted garlic paste.
- Pour the creamy mixture over the potatoes, cover with foil, and bake for 1 hour and 15 minutes; then uncover, add cheese, and bake for an additional 15 minutes until golden.
Notes
Use a mandoline for even potato slices that cook uniformly. Ensure garlic is roasted until soft for the best flavor. Allow the dish to rest for a few minutes before serving to enhance flavor and set the sauce.