Potatoes Gratin with Garlic is one of those simple side dishes that proves you do not need a long list of ingredients to create something truly delicious.

Thinly sliced potatoes, plenty of garlic, olive oil, and a bay leaf come together in the oven until tender, golden, and beautifully fragrant. If you are searching for more potato recipes, check out Potatoes and Green Tomato Gratin or Roasted Garlic Mashed Potatoes.

Potatoes Gratin with Garlic

Recipe Overview: Potatoes Gratin with Garlic

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time:1 hour 5 minutes
  • Servings: 6 people
  • Cook Method: Oven-baked in a shallow gratin dish
  • Flavor & Texture: Tender, savory potatoes with mellow garlic, golden edges, and a wonderfully light texture
  • Difficulty: Easy. Thinly slice the potatoes, layer them with garlic and seasonings, then let the oven do most of the work.
  • Why this Recipe? This French-inspired potato gratin is wonderfully simple and surprisingly light. There is no cream or milk, yet the potatoes bake until beautifully tender and flavorful with olive oil, garlic, and bay leaf. It is an elegant side dish made with only a handful of ingredients.
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Growing up in France, potatoes were always part of our table, prepared simply and allowed to shine. I especially love this version because it is lighter than a traditional creamy gratin, yet still comforting and full of flavor. The garlic mellows as it cooks, becoming soft and almost sweet, while the potatoes absorb all those wonderful savory flavors.

I love potatoes and am always finding new ways to prepare them. If you feel the same way, my easy garlic potatoes are another simple favorite. For days when you want something richer, try my individual potato gratin with cream and cheese.

It is an easy, elegant side dish that works just as beautifully with roasted chicken on a weeknight as it does alongside lamb or steak for a special dinner.

In this Article

A Note From Giangi

Simple ingredients, wonderful flavor – Potatoes, garlic, olive oil, and a bay leaf create a beautifully savory and comforting side dish.

Lighter than a traditional gratin – There is no cream or cheese, yet the potatoes still bake up tender, flavorful, and satisfying.

Perfect with almost any main course – Serve it with chicken, steak, lamb, or pork for an easy side dish that feels a little special.

Giangi

Key Ingredients for Potatoes Gratin with Garlic

Potatoes – The heart of this dish. Choose firm potatoes that hold their shape well while baking. Slice them thinly and as evenly as possible so they cook at the same rate.

Garlic – Twelve whole cloves may sound like a lot, but as they bake, the garlic becomes soft, mellow, and slightly sweet. It gives the potatoes wonderful flavor without becoming overpowering.

Olive Oil – Coats the potato slices, helping them become tender while creating a beautiful golden finish on top. Use a good-quality olive oil since there are so few ingredients in this recipe.

Bay Leaf – Adds a subtle aromatic flavor as the potatoes bake. One leaf is enough to gently perfume the entire gratin.

Boiling Water – Unlike a traditional gratin made with cream or milk, this lighter French-style version uses boiling water. The potatoes absorb it as they cook, becoming beautifully tender without a heavy cream sauce.

How to Make Potatoes Gratin with Garlic

Step 1: Preheat the oven to 350°F.

Step 2: Place the thinly sliced potatoes in a large mixing bowl. Add the olive oil and toss well until every slice is lightly and evenly coated.

Step 3: Arrange half of the potato slices in a large, shallow gratin dish. Scatter the whole garlic cloves evenly among the potatoes and season lightly with salt.

Step 4: Add the bay leaf, then arrange the remaining potato slices over the top.

Step 5: Carefully pour boiling water into the dish until the potatoes are almost covered. Season with a little more salt, and drizzle any remaining olive oil over the top.

Step 6: Bake for 50 to 60 minutes, or until the potatoes are tender and the water has been completely absorbed.

Step 7: If the top becomes nicely golden before the potatoes are finished cooking, loosely cover the dish with aluminum foil to prevent it from becoming too dark.

Step 8: Remove from the oven and serve hot. The potatoes should be tender inside with a beautifully golden top and mellow, soft garlic throughout.

Giangi’s Pro Tips

Slice the potatoes as evenly as possible so they cook at the same rate. A mandoline works beautifully for this.

Do not be afraid of the garlic. As it cooks, it becomes soft, sweet, and much milder in flavor.

Use boiling water, not cold water, so the potatoes begin cooking right away and bake more evenly.

Choose a shallow baking dish rather than a deep one. This gives you more golden edges and helps the liquid absorb properly.

Keep an eye on the top toward the end of baking. If it browns too quickly, loosely cover the dish with foil until the potatoes are completely tender.

Let the gratin rest for a few minutes before serving. This gives the potatoes time to settle and absorb any remaining moisture.

What to Serve with Potatoes Gratin

Potato gratin is rich and comforting, so I like serving it with a simple main course and something fresh on the side.

It is wonderful with roasted chicken, pan-seared steak, pork tenderloin, or lamb chops. The tender potatoes and mellow garlic are especially good with meats that have a simple pan sauce or roasted juices.

For a lighter balance, add green beans, roasted asparagus, broccoli, or a crisp mixed green salad with vinaigrette.

For a French-inspired dinner, serve it alongside mustard chicken, steak with wine sauce, or a simple roasted rack of lamb. The gratin brings just enough richness to make the meal feel special without needing anything complicated.

Storing and Reheating

Store: Allow the potato gratin to cool completely before storing. Place leftovers in an airtight container or cover the baking dish tightly with foil and refrigerate for up to 3 days.

Reheat: Cover with foil and warm in a 350°F oven for 15 to 20 minutes, or until heated through. Remove the foil for the last few minutes if you want the top to crisp up slightly again.

Potatoes Gratin with Garlic FAQs

What are the best potatoes to use for gratin?

Yukon Gold potatoes are an excellent choice because they become tender and creamy while still holding their shape. Russet potatoes also work well if you prefer a softer texture.

How thin should I slice the potatoes?

Aim for slices about 1/8-inch thick. A mandoline makes this quick and helps ensure the potatoes cook evenly.

How do I know when the gratin is done?

The potatoes should be completely tender when pierced with a knife, the liquid should be mostly absorbed, and the top should be lightly golden.

More Gratin Recipes You Will Love

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Potatoes Gratin with Garlic – A French tradition

5 from 2 votes
potatoes gratin with garlic
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Author: Giangi Townsend
Potatoes Gratin with Garlic is one of those simple side dishes that proves you do not need a long list of ingredients to create something truly delicious
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Ingredients 

Instructions

  • Preheat oven at 350ᵒ.
  • In a mixing bowl toss together the potatoes slices and olive oil until all the slices are evenly coated.
  • Spread half the slices in the bottom of a large shallow 6 cups gratin dish. Distribute the garlic cloves evenly amongst the potatoes and sprinkle with salt.
  • Add the bay leaf then top with the remaining potatoes slices.
  • Pour over the boiling water almost to cover, sprinkle with salt to taste and dribble over any oil remaining in the bowl.
  • Place in the oven and bake until all the water is absorbed, 50- 60 minutes.
  • If the surface is well coated before then, cover loosely with aluminum foil to protect from darkening further.
  • Serve hot.

Equipment

Notes

Slice the potatoes as evenly as possible so they cook at the same rate. A mandoline works beautifully for this.
Do not be afraid of the garlic. As it cooks, it becomes soft, sweet, and much milder in flavor.
Use boiling water, not cold water, so the potatoes begin cooking right away and bake more evenly.
Choose a shallow baking dish rather than a deep one. This gives you more golden edges and helps the liquid absorb properly.
Keep an eye on the top toward the end of baking. If it browns too quickly, loosely cover the dish with foil until the potatoes are completely tender.
Let the gratin rest for a few minutes before serving. This gives the potatoes time to settle and absorb any remaining moisture.

Nutrition

Calories: 89kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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