| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Cheese, Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
|
Heads Garlic |
| 1 |
tb |
Olive Oil |
| 1 |
ts |
White Pepper |
| 3 |
lb |
Potatoes |
| 3 |
c |
Cream Cheese |
| 1 |
pn |
Nutmeg |
| 3 |
tb |
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 350°F 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 325°F 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
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