Herbed Potato Gratin With Roasted Garlic Manchego

• 3 heads of garlic cloves, seperated but not peeled
• 1 tbs oil
• 1 quart half& half
• 1 tbs thyme
• 1 tbs rosemary
• salt & pepper
• 5 pounds yukon gold potatoes, peeled and sliced thin
• 9 oz aged manchego cheese coarsely shredded
• 5 oz sansimon or smoked gouda shredded

1. 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. 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. 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. 4. Bake for 1.5 hours. Let cool 20 min

garlic, oil, thyme, rosemary, salt, gold potatoes, manchego cheese, sansimon

Taken from www.epicurious.com/recipes/member/views/herbed-potato-gratin-with-roasted-garlic-manchego-50179020 (may not work)