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Roasted Garlic Cream Cheese Mozzarella Gratin Sauce

A glossy, flourless milk sauce thickened with cornstarch and enriched with tangy cream cheese and stretchy mozzarella, sweet and mellow from roasted garlic, that bakes into a golden, bubbling gratin top.

Roasted Garlic Cream Cheese Mozzarella Gratin Sauce

Ingredients

  • 12 cloves36 gGarlicwhole head, top sliced off
  • 1 tsp4 gOlive oil
  • 1⅔ cups (390 ml)400 gMilk, 2%cold, divided
  • 2 tbsp16 gCornstarch
  • 1 tsp1 gDried thyme
  • ¼ cup60 gCream cheesesoftened and cubed
  • 2 oz50 gPart-skim mozzarellashredded
  • ⅛ tsp0.3 gGround nutmeg
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Set the garlic on a square of foil, drizzle with the olive oil, wrap tightly and roast for 40 minutes until soft and golden. Cool slightly, squeeze the cloves out and mash them into a smooth paste.
  3. When the garlic is nearly done, whisk the cornstarch into one quarter of the cold milk in a small bowl until no lumps remain to make a slurry.
  4. Pour the remaining three quarters of the milk into a saucepan, add the thyme and heat over medium until steaming.
  5. Whisk the cornstarch slurry into the hot milk and simmer gently, whisking constantly, for 2 minutes until thick and glossy.
  6. Lower the heat and whisk in the cream cheese until melted, then the roasted garlic paste.
  7. Take the pan off the heat and stir in the mozzarella until smooth and stretchy.
  8. Season with the nutmeg, salt and black pepper.
  9. Pour over sliced potatoes or vegetables for a gratin and bake until browned, or press plastic wrap onto the surface and keep warm until needed.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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