Food Network UK

Herbed Potato Gratin With Roasted Garlic and Manchego

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Ingredients

  • 3 heads garlic clove
  • 1 tablespoon olive oil
  • 1 quart half-and-half
  • 1 tablespoon thyme
  • 1 teaspoon rosemary
  • 1 to taste salt
  • 1 to taste pepper
  • 5 lbs yukon gold potato
  • 9 ounces manchego cheese
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup smoked gouda cheese

Use imperial measurements

Method

How to make Herbed Potato Gratin With Roasted Garlic and Manchego

  • 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.

(Courtesy of Food.com)