Monday, February 11, 2013

Herbed Potato Gratin with Roasted Garlic and Manchego


What is it about any sort of potato dish that I cannot pass up?  Add to that 3 different kinds of cheeses and you have my heart in a pyrex dish!

I am constantly in the market for new recipes to try with some of our family favorites but at the end of the day I have come to realize a few things.  First, I will always be attracted to anything even remotely associated with potatoes and second I am going to top it in cheese.

It is just what I do.

Cheese and potatoes are essentially my happy place.  When I saw that this recipe also called for roasted garlic I was sold and compiling a grocery list in my mind before I even knew when I was going to serve it.

Here is just another one of the delicious potato recipes I have been lucky enough to find!


Herbed Potato Gratin with Roasted Garlic and Manchego

original recipe from Food & Wine


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)

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.
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.
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.

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

MAKE AHEAD The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking.
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