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Herbed Potato Gratin with Roasted Garlic and Manchego

  • 12servings
  • 180minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 head(s) garlic , cloves separated but not peeled

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 1 quart(s) half-and-half

  4. 1 tablespoon(s) chopped thyme

  5. 1 teaspoon(s) chopped rosemary

  6. Salt and freshly ground pepper

  7. 5 pound(s) Yukon Gold potatoes , peeled and very thinly sliced

  8. 9 ounce(s) (2 cups) aged Manchego cheese , coarsely shredded

  9. 5 ounce(s) (1 cup) San Simón or smoked Gouda cheese , shredded

Instructions Jump to Ingredients ↑

  1. 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. 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.

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