How To Make Herbed Potato Gratin with Roasted Garlic and Manchego
This herbed potato gratin recipe gets a Spanish twist with the addition of Manchego cheese and some flavorful roasted garlic.
Serves:
Ingredients
- 3headgarlic
- 1tbspextra-virgin olive oil
- 4cupshalf-and-half,(1 quart)
- 1tbspthyme,chopped
- 1tsprosemary,chopped
- salt and freshly ground pepper
- 5lbYukon gold potatoes
- 9ozManchego cheese,aged
- 5ozSan Simón,or smoked Gouda cheese
Instructions
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Preheat the oven to 375 degrees F.
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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.
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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 for about 20 minutes, until reduced to 3 cups. Season with salt and pepper.
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Arrange one-fourth of the potatoes in the bottom of a 9×13-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.
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Pour any remaining cream on top and press the top layer of potatoes to submerge it.
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Bake the gratin for about 1½ hours, until golden and bubbling.
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Let cool for 20 minutes before cutting into squares and serving.
Nutrition
- Calories: 367.86kcal
- Fat: 17.86g
- Saturated Fat: 10.12g
- Trans Fat: 0.25g
- Monounsaturated Fat: 5.30g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 41.55g
- Fiber: 4.69g
- Sugar: 5.13g
- Protein: 12.22g
- Cholesterol: 51.53mg
- Sodium: 710.95mg
- Calcium: 278.91mg
- Potassium: 980.71mg
- Iron: 1.92mg
- Vitamin A: 134.97µg
- Vitamin C: 42.19mg
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