Gratin of potatoes with roasted garlic cream

8 Servings

Ingredients

Quantity Ingredient
2 Heads Garlic
1 tablespoon Olive Oil
1 teaspoon White Pepper
3 pounds Potatoes
3 cups Cream Cheese
1 pinch Nutmeg
3 tablespoons Butter
1½ cup Bread Crumbs
Butter; for greasing 9 x 13- Inch Rectangular Pan

Directions

Cut off top of each head of garlic about 1 /2-inch down. Place in a baking pan where they fir together fairly snugly. Drizzle with olive oil, salt and pepper. Cover with foil and bake in 350øF oven 1 to 1¼ hours or until soft and beginning to lift up out of the skin. Remove from oven, uncover and cool.

Peel potatoes and place in water to hold.

Squeeze garlic out into sieve, push through. Add resultant puree to cream and shisk to incorporate well (or put in blender a few seconds). Season with nutmeg, salt and pepper.

Butter the rectangular pan. Slice the potatoes about ⅙-inch wide. Pat dry and lay in a single layer on bottom of pan evenly. Place another layer on top of this, up to 3 layers. Pour cream around side of pan until level is to th top of potatoes.

Melt butter, toss with bread crumbs, and lay aside. Sprinkle bread crumbs evenly over top of potatoes. Place in 325øF oven and bake 40 to 45 minutes until top is golden, sides are bubbly and cream is set.

Recipe by: Napa Valley Tables

Posted to recipelu-digest by Nesb2@... on Feb 24, 1998

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