Name: Mashed Potato Gratin with Garlic and Onions
Ingredients: 4 lg Idaho potatoes; 2 lg Garlic heads, roasted; 2 lg Onions, baked; 1 1/4 c Heavy cream; Salt and pepper to taste; 1 c Gruyere

Many a man has died from internal bleeding, and yet there has been no wound whatever to be seen by the eye. You may go to hell as well dressed in the garnishings of morality as in the rags of immorality. Unless the very center of your soul and the core of your being be made obedient to the living God, He will not accept you, for He looks not only to your outward condition, but to your heart's secret loyalty or treachery toward Himself.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		Potato, Garlic, Main dish	6	Servings

INGREDIENTS

4	lg	Idaho potatoes
2	lg	Garlic heads, roasted
2	lg	Onions, baked
1 1/4	c	Heavy cream
		Salt and pepper to taste
1	c	Gruyere

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

If you keep burning the candle at both ends, sooner or later you will indulge in more and more mean cynicism – and the line between cynicism and doubt is a very thin one. Of course, different individuals require different numbers of hours of sleep: moreover, some cope with a bit of tiredness better than others. Nevertheless, if you are among those who become nasty, cynical, or even full of doubt when you are missing your sleep, you are morally obligated to try to get the sleep you need. We are whole, complicated beings; our physical existence is tied to our spiritual well-being, to our mental outlook, to our relationships with others, including our relationship with God. Sometimes the godliest thing you can do in the universe is get a good night’s sleep – not pray all night, but sleep. I’m certainly not denying that there may be a place for praying all night; I’m merely insisting that in the normal course of things, spiritual discipline obligates you get the sleep your body needs.

D.A. Carson