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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 3 heads garlic cloves, separated, not peeled
- 1 tablespoon olive oil
- 1 quart half-and-half
- 1 tablespoon chopped thyme
- 1 teaspoon chopped rosemary
- salt
- pepper
- 5 lbs yukon gold potatoes (peeled and very thinly sliced)
- 9 ounces aged manchego cheese, coarsely shredded (2 cups)
- 1 cup smoked gouda cheese, shredded (or San Simon cheese)
Method
- Preheat the oven to 357 degrees. In a cake pan, drizzle garlic with oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out cloves. Mash the garlic to a paste and transfer to saucepan.
- Add half-and-half, thyme, and rosemary. Bring to a boil and simmer over very low heat until reduced to 3 cups, approximately 20 minutes; season with salt and pepper.
- Arrange 1/4 of the potatoes in the bottom of a 9x13 baking dish. Top with 1/4 of the grated cheeses and drizzle lightly with the garlic cream.
- Repeat layering in the same way with the rest of the ingredients. Pour any remaining cream on top and press top layer of potatoes to submerge.
- Bake gratin for about 1-1/2 hours, until golden and bubbling. Let cool twenty minutes before cutting into squares and serving.
