Herbed Potato Gratin With Roasted Garlic Manchego 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:

• 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:

• Preheat the oven to 375*F. Place the garlic cloves in a small, ovenproof pan and drizzle them with the olive oil. Roast the garlic in the preheated oven, stirring occasionally, for 35 to 45 minutes, until it is tender. Allow the garlic to cool for 10 minutes and then squeeze out the roasted garlic into a clean, medium-sized bowl.
• Mash the garlic with a fork until it's a smooth paste. Stir the crème fraiche, heavy cream, milk, salt, rosemary, sage, thyme, and ground black pepper until the mixture is smooth. Stir the grated Gouda cheese into the herbed cream mixture.
• Lower the oven heat to 350°F Butter a large baking dish and spread 2/3 cup of the herbed cream into the bottom of the dish. Layer half of the potatoes into the dish, and spread half of the remaining herbed cream onto the potatoes, and repeat the same process one more time. Press down on the top layer of potatoes, cover the pan with foil or a lid, and bake the gratin for 90 minutes. Allow it to cool for 15 minutes before serving.
• My Notes: This recipe calls for young Gouda cheese. Young Gouda can be easily identified by looking for a red or yellow wax wrapping. Aged Gouda, slighter bitter and stronger tasting, comes wrapped in black wax.

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.