Back of Gratin Is a Delish Make-Ahead Alternative to Mashed Potatoes Mashed potatoes may be a traditional Thanksgiving side, but they aren't the most practical for serving a large crowd. They're best freshly made, and although you can keep them warm over a pot of simmering water, who has time or stovetop space for that? If you're attending a potluck and in charge of bringing a potato side, make this wildly delicious layered potato gratin. The half-and-half is infused with roasted garlic, rosemary, and thyme before being poured over the thinly sliced potato rounds. Instead of regular old cheddar or parmesan, the ingredient list calls for manchego and smoked gouda. The resulting dish is insane! The top is crispy and cheesy, and the potatoes melt in your mouth. It really is a spectacular side that would be excellent paired with any roast like turkey, ham, or whole beef tenderloin. To check out the recipe, read more. Herbed Potato Gratin With Roasted Garlic and Manchego From Food & Wine Ingredients3 heads of 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 and freshly ground pepper 5 pounds Yukon Gold potatoes, peeled and very thinly sliced 9 ounces aged Manchego cheese, coarsely shredded (2 cups) 5 ounces San Simón or smoked Gouda cheese, shredded (1 cup) Directions Preheat the oven to 375°. In a 9-inch 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 one-fourth of the potatoes in the bottom of a 9-by-13-inch 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. Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving. Serves 12. Make Ahead: The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking. Information Category Side Dishes, Potato Cuisine North American View 5 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Comments kiz330 5 years Yeah I'd llike to know a substitute for the cheeses also:) EricaJane 6 years what would be a good substitute for the San Simón or Gouda? I'm not a huge Gouda fan, and I doubt I'd be able to find the other in my little grocery store.. Susannah-Chen 6 years I love the make-ahead component.