Name: Herbed Potato Gratin with Roasted Garlic and Manchego
Yield: 1
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 -

Herbed Potato Gratin with Roasted Garlic and Manchego

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Ingredients for - Herbed Potato Gratin with Roasted Garlic and Manchego

1. 3 head garlic -

2. 1 tbsp. extra-virgin olive oil -

3. 1 qt. half-and-half -

4. 1 tbsp. chopped thyme -

5. 1 tsp. chopped rosemary -

6. Salt and freshly ground pepper -

7. 5 lb. Yukon gold potatoes -

8. 9 oz. aged Manchego cheese -

9. 5 oz. San Simón or smoked Gouda cheese -

How to cook deliciously - Herbed Potato Gratin with Roasted Garlic and Manchego

1. Stage

Preheat 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.

2. Stage

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. Stage

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. Stage

Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.