Potatoes au Gratin with Caramelized Onions and Roasted Garlic

November 12, 2021


If you’re looking for a delicious and flavourful side dish then this Potatoes au Gratin with Caramelized Onions and Roasted Garlic is it! Perfect for holidays or anytime you need a delicious side!

Is there anything better than a potato-based side dish? Usually for the holidays, I keep it simple with mashed potatoes or baked potatoes but this time around, I felt like changing things up with this potatoes au gratin.

Potatoes au gratin with caramelized onions and roasted garlic.

Why You’ll Love This Side Dish

  • It’s a satisfying dish. I won’t lie to you, this is a heavy side since there’s potatoes, cheese, and a béchamel sauce but boy is it delicious.
  • It’s not the prettiest side dish but it’s a super tasty! I won’t say it’s an easy recipe per say as it’s a little time intensive, but it’s tasty enough that it’s worth the effort. This dish is adapted from Craving Home Cooked. It’s already a tasty dish to start but I add caramelized onions, roasted garlic, and infuse herb flavours into the béchamel sauce which require an extra hour of work. Luckily, you can caramelize the onions while the garlic is in the oven.
  • Components can be made ahead of time. Yes, I just said it takes an extra hour than your traditional potatoes au gratin but caramelized onions and roasted garlic can be made ahead of time so you break up the overall prep work.

Ingredients You’ll Need

Ingredients needed to make potatoes au gratin.
  • caramelized onion — to make caramelized onions, you’ll need 5 small onions, butter, and olive oil. You can see step by step photos in my how to make caramelized onion post.
  • roasted garlic — to make roasted garlic, you’ll need two heads of garlic as well as olive oil and a pinch of salt. You can see step by step photos in my how to roast garlic post. You can also roast garlic in an air fryer.
  • butter — unsalted butter is ideal as we are already adding salt to the béchamel sauce.
  • all-purpose flour — you’ll need flour to make the roux for the béchamel sauce.
  • chicken broth — I use low sodium chicken broth whenever possible.
  • milk — I use whole milk.
  • fresh herbs — I use rosemary and thyme.
  • salt and pepper — you can swap the pepper for white pepper if you want it to blend into the béchamel sauce.
  • Yukon gold — you can use Russet potatoes as well.
  • cheese — I use both cheddar and mozzarella sauce.
  • fresh thyme for garnish if desired
  • cooking spray

How to Make Potatoes au Gratin with Caramelized Onions and Roasted Garlic

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