Herbed Potato Gratin With Roasted Garlic And Manchego Cheese Recipes

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees.
• In a 9" 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 1/4 of potatoes in bottom of 9X13" baking dish. Top with 1/4 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 them.
• 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 through the layering and refrigerate overnight. Return to room temperature before baking.

Steps:

• 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.

Steps:

• 1. Preheat oven 375. In 9 inch cake drizzle garlic cloves w/oil, cover with foil and roast for 40 min let cool then squeeze 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 cups, about 20 min. Season with salt and pepper 3. Arrange 1/4 of he potatoes in bottom of a 9x13 dish. Top with 1/4 of cheese and drizzle lightly with garlic cream. Repeat layers with remaining potatoes, cheese and cream 4. Bake for 1.5 hours. Let cool 20 min

Steps:

• 1. Preheat oven to 375 degrees. Line a high sided baking pan or dish with foil. Grease lightly.
• 2. Combine cut potatoes, melted butter, and other ingredients (except cheese) into a bag. Mix together until coated.
• 3. Arrange in pan or dish in a single layer. Sprinkle with salt and pepper. Bake for 45 minutes until potatoes are tender and lightly browned.
• 4. Add cheese all over the top of the potatoes. Bake until cheese is melted.
• 5. Let sit for 10 minutes and enjoy!