confit garlic

[Herbidacious]

I am, I hope, in the process of making some confit garlic, using the Anna Jones' recipe (Guardian) which says to put whole heads in the oil, with the tops cut off. I have a feeling this is going to take a lot longer than the half hour she suggests.
Has anyone else done it like this?
The method appealed to me because I have some smoked garlic which I bought in Normandy just before Christmas. (I can never resist buying, but never know what to do with it - although it's worth is just for the wonderful resulting aroma in my kitchen.) Hopefully the result will retain some smokiness, and I will have some vaguely smoky, garlicky, thymy oil left at the end too.

Her recipe is part of one for cauliflower cheese, which, if this works, I may well make.

[StokeySue]

As the oil can penetrate with the top cut off half an hour sounds about right, I’ve a tendency to overcook garlic trimmed like that, drizzled with oil and baked.

[Herbidacious]

It wasn't soft as she suggested at that point. I cooked it for a bit longer. I am giving it another rest now. But the oil doesn't taste smoky or that garlicky. Ah well. Nothing will go to waste. I might leave it over night.