*  Exported from  MasterCook  *
                Mashed potato gratin with garlic and onions
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Potato                           Garlic
                 Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         Idaho potatoes
    2      large         Garlic heads -- roasted
    2      large         Onions -- baked
    1 1/4  cups          Heavy cream
                         Salt and pepper to taste
    1      cup           Gruyere
 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.  Put 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 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 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. 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.
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