Roasted Garlic and Manchego Potatoes Au Gratin

Notes: these require a little more prep work than standard au gratin potatoes, but are very flavorful and excellent for a special occasion. 

From Food and Wine. 
Serves 12.

3 heads garlic, cloves separated but left unpeeled
1 tablespoon olive oil
3 cups half-and-half
1 cup heavy cream
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
Salt and pepper, to taste
5 lbs yukon gold potatoes, peeled and very thinly sliced (use a mandolin)
2 cups shredded Manchego cheese
1 cup smoked gouda cheese (use a soft, creamy one)

Preheat the oven to 375 degrees F. In a small pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze roasted garlic out of the cloves. Mash into a paste.

In a saucepan over medium heat, combine garlic paste, half-and-half, cream, thyme, and rosemary and bring to a boil. Simmer over very low heat for about 20 minutes, until very fragrant and slightly reduced. Season with salt and pepper.

Butter a 9x13 inch baking dish. Arrange 1/4 of the potatoes on the bottom. Top with 1/4 of the shredded cheese and drizzle lightly with the garlic cream. Repeat the layering. Pour any remaining cream on top and press down the top layer of potatoes.

Cover and bake for 1 hour. Remove foil and bake another 30 minutes, until golden and bubbly and potatoes are cooked through. Let cool about 20 minutes before cutting and serving.