Herbed Potato Gratin With Roasted Garlic And Manchego Recipe

Ingredients

3 head garlic

1 tbsp. extra-virgin olive oil

1 qt. half-and-half

1 tbsp. chopped thyme

1 tsp. chopped rosemary

Salt and freshly ground pepper

5 lb. Yukon gold potatoes

9 oz. aged Manchego cheese

5 oz. San Simón or smoked Gouda cheese

Preparation

Step 1Preheat the oven to 375°F. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out the cloves.Step 2Mash the garlic to a paste and transfer to a saucepan. Add the half-and-half, thyme, and rosemary and bring to a boil. Simmer over very low heat until reduced to 3 cups, 20 minutes; season with salt and pepper.Step 3Arrange one-fourth of the potatoes in the bottom of a 9-by-13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese, and cream. Pour any remaining cream on top and press the top layer of potatoes to submerge it.Step 4Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.