Mashed potato gratin with garlic and onions
Mashed potato gratin with garlic and onions
[code]Recipe By :
Serving Size : 6 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
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4 large Idaho potatoes
2 large Garlic heads -- roasted
2 large Onions -- baked
1 1/4 cups Heavy cream
Salt and pepper to taste
1 cup Gruyere[/code]
Remove the papery covering of the garlic heads, but do not peel and do not
separate the cloves. Wrap well in foil and put them in the oven. Put the
onions on a double sheet of foil, but do not wrap them; put them in the oven.
Pierce the potatoes in several places with a thin skewer or the tines of a
fork. Put them directly on the oven rack. Bake the garlic for one hour and the
onions and the potatoes for an hour and a half at 425. After an hour pull out
the garlic heads, unwrap, and let cool for 5 minutes. Separate the cloves and
squeeze them over a bowl so the softened garlic pops out into the bowl. After 1
1/4 hours, pull out the onions and potatoes. If the onions are not very soft
(almost collapsed) put them back in for a few minutes. Perforate the potatoes
lengthwise and crosswise with the tines of a fork and squeeze. Scoop the
potato flesh into a bowl and mash it with a potato masher. With a sharp knife,
cut off the stem and root ends of the onions. Remove the skin and the first
layer. Put the onions in a food processor and puree.
Combine the potatoes, garlic, onion, 1/4 cup of cream, and salt and pepper in
the bowl of a mixer. Beat (with the paddle blade) until smooth and blended,
then scrape the mixture into a large gratin bowl. Sprinkle the top with
cheese. (The recipe can be made ahead to this point and kept in the
refrigerator, covered, for a day or so. Bring to room temperature before
proceeding.) Reduce the oven temperature to 350. Pour the remaining cream over
the mixture. Bake, uncovered, for 40 - 50 minutes, or until the top is browned
and bubbly and the cream has cooked down to a very thick suace-like
consistency. Try to arrange to have some leftovers; this is very good when it
is cold.
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