Herbed Potato Gratin with Roasted Garlic and Manchego

Herbed Potato Gratin with Roasted Garlic and Manchego
Herbed Potato Gratin with Roasted Garlic and Manchego

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    heads of garlic, cloves separated but not peeled

  • 1

    tablespoon extra-virgin olive oil

  • 1

    quart half-and-half

  • 1

    tablespoon chopped thyme

  • 1

    teaspoon chopped rosemary

  • Salt and freshly ground pepper

  • 5

    pounds Yukon Gold potatoes, peeled and very thinly sliced

  • 9

    ounces aged Manchego cheese, coarsely shredded (2 cups)

  • 5

    ounces San Simón or smoked Gouda cheese, shredded (1 cup)

Directions

1. Preheat the oven to 375°. 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. 2. Mash 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. 3. Arrange 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. 4. Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: