Roasted garlic & chipotle honey potato gratin

The spiced potato side of your dreams 

I don’t say this lightly, because as you may have gathered, I’ve made a lot of potato recipes in my time, but this one is something truly special.

This is not your average potato gratin. This is creamy, golden layers of potato infused with roasted garlic, smoky chipotle and a subtle hit of honey for that little bit of sweetness. If you’ve got a jar of chipotle paste lurking in the back of your fridge, this is your sign. Please, please make this.

Spicy gratin? 

Yes, we’re taking the classic and making it SPICY. But not scary levels of spice, because I’d still consider this a family friendly dish. Plus, you can always reduce the amount of chipotle spice if needed. 

Alongside the touch of heat, we have sweetness from the honey, smokiness from the chipotle, and then possibly the star of the show – slow roasted garlic.

And when I say roasted garlic, I mean a full bulb. Yes, a full bulb. No, it’s not excessive. It’s necessary.

Once roasted, the garlic becomes soft, sweet and basically addictive. It loses that harsh bite and transforms into something mellow and deeply savoury. It melts into the cream and coats every layer of potato with rich, garlicky goodness. The dream really. 

If you’re feeling a bit extra (which I fully support), you could swap in confit garlic for an even more indulgent take on the garlic addition. It’s ridiculously good and takes this dish to another level. I am never without a jar of the stuff. 

What actually is a potato gratin?

A potato gratin (also known as dauphinois) is a classic dish that is made up of thinly sliced potatoes layered with cream, garlic and seasoning, then baked until tender in the middle and golden on top. It’s a beauty to behold. 

It’s the perfect side and ideal if you want to switch out your classic roasties for something a bit creamier. 

What to serve this baby with…

Not gonna lie, I could easily sit and eat a full dish of this as it is and never even feel guilty. But if we’re pretending to be civilised and hosting guests, here’s what I’d pair it with:

I served mine with harissa and chipotle chicken legs and an asparagus and pea fricassé for that proper spring-summer feeling. Bit of greens, bit of protein, sorted. 

You could also serve it with:

• Roast chicken or a Sunday roast (makes for a great roastie alternative)
• Steak or other grilled meats
• Lamb chops or slow-cooked lamb
• BBQ dishes in the summer (alongside your potato salad – you can never have too much potato)

FAQs

Can I make potato gratin ahead of time?

Yep! You can assemble it ahead of time and keep it in the fridge before baking. You can also reheat leftovers, just cover and warm through in the oven or heat individual portions in the air fryer,

Can I make this without chipotle?

You can, but you’ll lose that smoky depth. You could substitute with smoked paprika for a milder version.

How thin should I slice the potatoes?

Thin slices are needed as this helps them cook evenly and gives you that classic layered texture. A mandoline is ideal if you have one as it saves time and is more consistent – but always use a finger guard! 

Can I use milk instead of cream?

You can, but it won’t be as rich or indulgent. Cream is what gives gratin its signature texture. Stick to cream if possible. 

Can I freeze potato gratin?

It’s best enjoyed fresh, but you can freeze it. Just be aware that the texture may change slightly when reheated.

How do I get the top golden and crispy?

Bake uncovered and, if needed, finish under the grill for a few minutes to get that golden top. But the oven should do the trick.