2 unpeeled cloves of garlic
1 tbsp extra-virgin olive oil
500 ml pouring cream
2 tsp chopped thyme
1/2 tsp chopped rosemary
Sea salt and freshly ground pepper
1.5 kg potatoes, peeled and very thinly sliced
1 cup Manchego cheese, coarsely shredded
1/2 cup Gouda cheese, shredded
Preheat oven to 190°. Drizzle garlic with oil in a casserole. Cover with foil and roast for 40 minutes. Once cool, squeeze out cloves.
Mash garlic and transfer to saucepan. Add cream, thyme and rosemary. Simmer over very low heat until reduced to 3 cups, approximately 20 minutes. Season with salt and pepper.
Layer quarter of potatoes in baking dish. Sprinkle one-fourth of cheese and drizzle lightly with garlic cream. Repeat layering and pour any remaining cream on top, covering top layer of potatoes.
Bake for 90 minutes or until golden and bubbling. Cool before serving.