I made these on our ski trip this year for dinner one night. The casserole can be made ahead of time and baked when ready. Bring to room temperature prior to baking. This is a wonderful recipe from Food and Wine that I found over the holidays and really enjoyed! It is time consuming to make, but the flavors are potent and tasty.
Ingredients:
1 tablespoon roasted garlic (jarred)
1 tablespoon extra-virgin olive oil
1/2 quart half-and-half
1/2 tablespoon chopped thyme
1/2 teaspoon chopped rosemary
salt and pepper
2 pounds Yukon Gold potatoes, peeled and very thinly sliced
5 ounces (1 cup) aged Manchego cheese, coarsely shredded
2.5 ounces (1/2 cup) smoked Gouda cheese, shredded
Preparation:
1. 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 1 1/2 cups, 20 minutes; season with salt and pepper.
2. Preheat oven to 375 degrees.
3. Arrange one-fourth of the potatoes in the bottom of a 9x13 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.
4. Bake the gratin, covered, for 1 1/2 hours at 375 degree. Remove foil and baked for another 10-15 minutes, until top of potatoes are golden brown.
5. Let cool for 20 minutes before cutting into squares and serving.
Ingredients:
1 tablespoon roasted garlic (jarred)
1 tablespoon extra-virgin olive oil
1/2 quart half-and-half
1/2 tablespoon chopped thyme
1/2 teaspoon chopped rosemary
salt and pepper
2 pounds Yukon Gold potatoes, peeled and very thinly sliced
5 ounces (1 cup) aged Manchego cheese, coarsely shredded
2.5 ounces (1/2 cup) smoked Gouda cheese, shredded
Preparation:
1. 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 1 1/2 cups, 20 minutes; season with salt and pepper.
2. Preheat oven to 375 degrees.
3. Arrange one-fourth of the potatoes in the bottom of a 9x13 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.
4. Bake the gratin, covered, for 1 1/2 hours at 375 degree. Remove foil and baked for another 10-15 minutes, until top of potatoes are golden brown.
5. Let cool for 20 minutes before cutting into squares and serving.