*  Exported from  MasterCook  *
 
                Low-calorie potato, onion, and garlic gratin
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Potato                           Garlic
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         Baking potatoes, baked
                         scooped out and mashed
    2      large         Garlic heads -- roasted
    2      large         Onions -- baked
                         Salt and pepper to taste
    2      tablespoons   Buttermilk
    4      tablespoons   Parmesan -- grated
      1/4  cup           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.
 
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