About this recipe:This potato dish is creamy and cheesy with just a hint of garlic. It's the perfect side dish to serve alongside roast turkey, pork or chicken. Add crumbled bacon to the sauce if you're feeling adventurous.
1 whole head garlic
2 tablespoons olive oil
3/4 (710g) jar Dolmio's creamy sauce for lasagne
125ml double cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
275g grated mature Cheddar cheese, divided
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Cut off the top of the head of garlic to expose the cloves, trimming about 5mm off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes. When cool enough to handle, press out the garlic cloves into a bowl and set aside.
In a liquidiser combine creamy sauce, roasted garlic, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 23x33cm or similar sized baking dish.
Layer potatoes with cheese, ending with potatoes and reserving 75g cheese. Pour sauce over potatoes and sprinkle with remaining cheese.
Bake in preheated oven for 60 minutes or until the potatoes are cooked through and golden on top.