Ingredients

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

Preparation

  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