| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Cheese, Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
|
Heads Garlic |
| 1 |
T |
Olive Oil |
| 1 |
t |
White Pepper |
| 3 |
lb |
Potatoes |
| 3 |
c |
Cream Cheese |
| 1 |
pn |
Nutmeg |
| 3 |
T |
Butter |
| 1 1/2 |
c |
Bread Crumbs |
|
|
Butter, for greasing 9 x 13- |
|
|
Inch Rectangular Pan |
INSTRUCTIONS
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 1
1/4 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 1/6-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@aol.com on Feb 24, 1998
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”