Potato Onion And Garlic Gratin |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Yumola, with the combination of potatoes, onions, garlic, herbs and cheese you can't go wrong with this delight. Goes great with everything. Enjoy Ingredients:
4 large baking potatoes baked scooped out and mashed |
2 large garlic heads roasted |
2 large onions baked |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 tablespoons buttermilk |
4 tablespoons parmesan grated |
1/4 cup skim milk |
Directions:
1. Remove paper covering of garlic heads but do not peel or separate the cloves.
2. Wrap well in foil and put them in the oven.
3. Put onions on a double sheet of foil but do not wrap them then place in the oven.
4. Bake garlic for one hour and onions for an hour and a half at 425.
5. After an hour pull out the garlic heads unwrap and let cool for 5 minutes.
6. Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl.
7. After 1-1/4 hours pull out the onions.
8. If they are not very soft almost collapsed put them back in for a few minutes.
9. With a sharp knife cut off stem and root ends of the onions.
10. Remove skin and first layer then put in food processor and puree.
11. Reduce oven heat to 350.
12. Beat together the onions, garlic, potatoes, salt and pepper then beat in buttermilk.
13. Scrape mixture into a gratin dish then smooth top and sprinkle with the cheese.
14. Drizzle milk evenly over top of potatoes and bake uncovered for 45 minutes.
15. Serve immediately.
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