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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: 8 x garlic cloves, peeled
1 x cup olive oil
4 x russet potatoes
2 tb butter
1/3 c heavy cream
1/4 c grated Asiago cheese
2 tb grated Parmigiano-Reggiano
Put garlic and olive oil in 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 400 F 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 400 F oven for 12 to 15
minutes, or until browned and bubbling.
Serves 4.
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