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Preheat the oven to 375°F. 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.
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