Best Herbed Potato Gratin With Roasted Garlic And Manchego Recipes

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HERBED POTATO GRATIN WITH ROASTED GARLIC AND MANCHEGO



Herbed Potato Gratin With Roasted Garlic and Manchego image

I found this recipe in a magazine and have not tried it yet. However, it looks intriguing and I want to give it a go.

Provided by Chris Reynolds

Categories     < 4 Hours

Time 2h

Yield 12 serving(s)

Number Of Ingredients 10

3 heads garlic cloves, separated, not peeled
1 tablespoon olive oil
1 quart half-and-half
1 tablespoon chopped thyme
1 teaspoon chopped rosemary
salt
pepper
5 lbs yukon gold potatoes (peeled and very thinly sliced)
9 ounces aged manchego cheese, coarsely shredded (2 cups)
1 cup smoked gouda cheese, shredded (or San Simon cheese)

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.

Nutrition Facts : Calories 334.9, Fat 13.2, SaturatedFat 7.7, Cholesterol 40.6, Sodium 120.3, Carbohydrate 46.6, Fiber 3.7, Sugar 2.1, Protein 9.2

HERBED POTATO GRATIN WITH ROASTED GARLIC AND MANCHEGO CHEESE



Herbed Potato Gratin With Roasted Garlic and Manchego Cheese image

Make and share this Herbed Potato Gratin With Roasted Garlic and Manchego Cheese recipe from Food.com.

Provided by KathyP53

Categories     Potato

Time 3h

Yield 12 serving(s)

Number Of Ingredients 10

3 heads garlic, cloves separated but not peeled
1 tablespoon extra virgin olive oil
1 quart half-and-half
1 tablespoon chopped thyme
1 teaspoon chopped rosemary
salt
fresh ground black pepper
5 lbs yukon gold potatoes, peeled and very thinly sliced
9 ounces aged manchego cheese, coarsely shredded (2 cups)
1 cup shredded gouda cheese

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.

Nutrition Facts : Calories 301.9, Fat 10.7, SaturatedFat 6, Cholesterol 29.9, Sodium 43.2, Carbohydrate 46.5, Fiber 3.7, Sugar 1.9, Protein 6.9

HERBED POTATO GRATIN WITH ROASTED GARLIC MANCHEGO



HERBED POTATO GRATIN WITH ROASTED GARLIC MANCHEGO image

Categories     Potato

Number Of Ingredients 9

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

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

ROASTED GARLIC AND HERB POTATO GRATIN



Roasted Garlic and Herb Potato Gratin image

When the menu calls for warm and cozy comfort food that's just a little different, try this roasted garlic and herb potato gratin recipe. Just a shade off of the traditional potato gratin, this casserole showcases surprisingly mellow roasted garlic, an herb-laced cream sauce, and Gouda cheese. This herbed potato gratin goes well with roast chicken or beef dishes and is a must-have accompaniment for big, family meals.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 heads garlic, cloves pulled apart, but not peeled
2 tablespoons olive oil
1 1/2 cups creme fraiche (substitute sour cream)
1 cup heavy cream
1/2 cup milk
1 teaspoon salt
3/4 teaspoon dried rosemary
3/4 teaspoon dried sage
3/4 teaspoon thyme
1/2 teaspoon ground black pepper
10 ounces grated young gouda cheese
2 tablespoons butter, softened
2 lbs baking potatoes, peeled and cut crosswise into 1/4 inch slices

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.

Nutrition Facts : Calories 760.1, Fat 59, SaturatedFat 34.8, Cholesterol 202.8, Sodium 866.4, Carbohydrate 42.1, Fiber 3.3, Sugar 2.7, Protein 18.7

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