Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Garlic Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Baking potatoes, baked,
... scooped out and mashed
2 lg Garlic heads, roasted
2 lg Onions, baked
Salt and pepper to taste
2 tb Buttermilk
4 tb Parmesan, grated
1/4 c Skim milk
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. Bake the garlic for one hour and the
onions 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. If they are
not very soft (almost collapsed) put them back in for
a few minutes. 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. Reduce the oven to 350. Beat together the
onions, garlic, and potatoes; and salt and pepper to
taste. Beat in the buttermilk. Scrape the mixture into
a gratin dish. Smooth the top and sprinkle with the
cheese. (The recipe can be prepared to this point
ahead of time and kept in the refrigerator for a
couple of days. Bring to room temperature before
proceeding) Drizzle milk evenly over the top of the
potatoes. Bake uncovered for 35 - 45 minutes, or until
brown, bubbly, and thoroughly hot. Serve at once.
