Prep 20 mins
Cook 2 hrs 10 mins
This actually takes a little effort to make, but it is SOOOOOOO worth it!
- 4 large idaho potatoes
- 2 large garlic heads, roasted
- 2 large onions, baked
- 1 1⁄4 cups heavy cream
- salt and pepper
- 1 cup gruyere cheese
- 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.
- Place 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 425F degrees.
- 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 degrees F.
- 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.
This was very good. The only thing I would do differently next time around is use one head of garlic. Maybe it's the garlic we have here in Greece, but it was just a bit too strong. Making this for a dinner party next time!
We have a Strong & Bitey Bega cheese in Oz that I must try in this. Splendid recipe Mirj. uummm
We love this recipe. It's particularly good with grilled meats. It's really nice that it can be made ahead too.