-
1
Preheat oven to 400 degrees Fahrenheit.
-
2
Peel most of the paper off of the garlic. Cut off the top 1/4 of the garlic heads. Drizzle 1 teaspoon of olive oil over each head and then wrap in foil. Bake for about 50-60 minutes, or until garlic has become tender. Let cool for 10 minutes and then squeeze garlic out of the cloves and into a medium-sized bowl. Set aside.
-
3
In a medium-sized pan, heat the butter over medium heat. As it begins to melt, add the thyme leaves and stir. The butter will begin to foam and crackle after about 30 seconds. As soon as the crackling noise subsides and the butter begins to turn brown, remove it immediately and pour into a heatproof bowl and set aside.
-
4
Heat oven to 425 degrees Fahrenheit.
-
5
Cut slices in the potatoes, about 1/8-inch apart, making sure not to cut all the way through the potato. Place potatoes in a baking dish and brush them with half the brown butter. Bake for 30 minutes.
-
6
Remove them from the oven and brush with the remaining butter, making sure it gets between the slices. Bake for another 20-25 minutes, or until potatoes are almost tender but not quite done (time may vary depending on the size of the potatoes).
-
7
Meanwhile, add the Gorgonzola and walnuts to the bowl containing the garlic and mix together until well blended. Set aside.
-
8
Remove the potatoes from the oven and spoon about 1 teaspoon of the Gorgonzola mixture between every second or third potato slice. Sprinkle any remaining cheese mixture on top. Return potatoes to the oven and cook for 10-15 minutes, or until the cheese is golden brown.
-
9
Heat pomegranate juice and vinegar in a medium-sized pan over medium heat. Bring to a boil and then reduce heat and simmer. Allow to simmer, stirring occasionally, for about 10-15 minutes, or until it has reduced by half and turned syrupy. Pour into a heatproof bowl and set aside.
-
10
Remove the potatoes from the oven and drizzle them with some of the reduction. Garnish with pomegranate arils and sea salt. Serve immediately.
