8 To 10 garlic cloves, peeled
1 c Olive oil
4 Russet potatoes
2 tb Butter
1/3 To 1/2 cup heavy cream
1/4 c Grated Asiago cheese
2 tb Grated Parmigiano-Reggiano
Salt and pepper, to taste
Nicholas' father, Arnold Rossman, is chef-owner of Rosmarino in
Pacific Heights.
Put the garlic and olive oil in a heavy saucepan over lowest possible
heat, and simmer until soft, 30 to 40 minutes. Drain off oil
(reserve for marinades or vinaigrettes). Puree garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1
hour, or until soft. While still hot, peel and mash, or pass through
a potato ricer.
Melt butter in heavy cream; whisk in pureed garlic, then stir into
potatoes, Stir in cheeses and season with salt and pepper.
Spoon into a gratin dish. Place in a 400F oven for 12 to 15 minutes,
or until browned and bubbling.
Serves 4.
PER SERVING: 390 calories, 8 g protein, 41 g carbohydrate, 23 g fat
(11 g saturated), 52 mg cholesterol, 197 mg sodium, 1 g fiber.
