Filling Between Potato Layers

1)  Preheat an oven to 400°F.
2)  Take two garlic heads, cut in half with skin intact and coat inside flesh with olive oil and season with salt.
3)  Put halves back together and cover in aluminum foil. Cook in an oven for 45 to 30 minutes.
4)  Once finished, remove tender garlic cloves and puree in a food process or blend with Los Altos Queso Fresco La Cubeta.
5)  Continue to process while you add ½ cup of  Los Altos Crema Mexican Con Sal.
6)  Pour out of food processing bowl and reserve.

Building & Baking Au Gratin

1)  Afterwards, wash, peel, and cut the sweet potatoes in 1/8 inch thick slices using a mandolin to ensure uniform thickness.
2)  In a blender add the egg yolks, onions, 1 cup of Los Altos Crema Mexicana Con Sal, heavy cream and another head of tender roasted garlic cloves and blend to fine a puree.
3)  Pour puree mixture into an oversized large mixing bowl.
4)  Add the minced thyme, pepper and toss in potato to coat, mix well.
5)  To assemble gratin, grease a 13x9x2 glass baking dish with butter and begin to layer potatoes in baking dish, with each row slightly overlapping last row.
6)  Once a full pan layer is complete, season with salt and pepper, spread 1/3 of roasted garlic Queso Fresco mix, 1/4  of Los Altos Queso Quesadilla, 2 T Los Altos Queso Cotija Molido and 1 T finely chopped epazote.
7)  Complete three of these layering cycles and finish with last potato layer, 6 t of dotted butter and excess garlic-cream mixture that potatoes were initially marinated in.
8)  Cover with aluminum foil and bake at 350°F for 1 hour and 30 minutes or until potatoes are tender and provide no resistance when pierced with knife.
9)  Once potatoes are tender, remove foil and spread last cup of Los Altos Queso Quesadilla and last 2 T of Los Altos Queso Cotija Molido on top and return to oven uncovered.
10)  Cook until top is evenly golden and cheese has melted, about 30-45 minutes.
11)  Remove from heat, allow gratin to cool for about 15-20 minutes before serving.