Creamy Potato Gratin from Gilroy Garlic Festival

Ingredients

• 10 large garlic cloves, peeled
• 1/3 cup marsala wine
• 1 1/4 cups heavy cream
• 3 large russet potatoes, 1 1/2 pounds, peeled and thinly sliced
• 2 large pears, peeled, cored, thinly sliced
• salt
• pepper
• 8 ounces gorgonzola, crumbled
• 1 cup pecans, lightly toasted, chopped
• 1 tablespoon fresh rosemary, chopped

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside.

3. 3

   Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times.

4. 4

   Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes.

5. 5

   Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.