Scalloped Potatoes with
Aged Manchego

Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes

Ingredients

2 lbs (about 900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced (⅛-inch)
2 tbsp unsalted butter (plus extra for greasing the dish)
2 cloves garlic, minced
1 medium shallot, finely chopped
1½ cups heavy cream
½ cup whole milk
1 cup grated La Gruta Del Sol 6 Month Manchego cheese (divided)
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp smoked paprika (optional)
1 tsp fresh thyme leaves (or ½ tsp dried)
2 tbsp finely grated La Gruta Del Sol 6 Month Manchego (for topping)

Preheat oven to 375°F (190°C).
Grease a 2-quart baking dish with butter.
In a saucepan over medium heat, melt butter. Add shallot and garlic; sauté until fragrant and translucent, about 2–3 minutes.
Stir in cream, milk, salt, pepper, paprika, and thyme. Heat until steaming but not boiling, then stir in ¾ cup La Gruta Del Sol 6 Month Manchego (save the rest). Stir until slightly thickened. Remove from heat.
Layer half the sliced potatoes in the dish, slightly overlapping.
Pour half the cream mixture over the potatoes. Sprinkle with half the remaining cheeses. Repeat with remaining potatoes, cream, and cheeses.
Cover with foil and bake 40 minutes.
Uncover, sprinkle the top with the 2 tbsp grated La Gruta Del Sol 6 Month Manchego, and bake another 25–30 minutes, or until golden brown and bubbly, and a knife slides easily into the potatoes.
Let rest 10–15 minutes before serving to allow the sauce to set. Optional garnish: sprinkle with extra thyme or a few flakes of sea salt.