INGREDIENTS

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

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