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Casserole: Potato Casserole

Source of Recipe

Diane Mott Davidson


List of Ingredients

6 medium potatoes, peeled (Yukon Gold) -- or 12 small
1 small bulb garlic
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup milk
1/2 cup whipping cream
1 cup freshly shredded Fontina cheese
1/3 cup freshly shredded Parmesan cheese
1/2 tablespoon salt
1/4 teaspoon white pepper


Recipe

Preheat the oven to 350ºF. Butter a 9x13 inch pan. Bring a large quantity of salted water to aboil. Place the potatoes in boiling water and cook until done, about 40 minutes. While the potatoes are cooking, cut a piece of foil into an 8" square. Quickly rinse the garlic bulb under cold running water and pat it dry. Place the bulb in the middle of the foil square and carefully pour the olive oil over it. Bring up the corners ofthe foil and twist to make a closed packet.

Place the foil packet with the garlic inside the oven and bake about 30-40 minutes or until the cloves are soft but not brown. Carefully open the package, remove the garlic bulb with tongs so it can cool, and reserve te olive oil. When the garlic cloves are cool, remove from their skins. Process the garlic in food processor until it is a paste.

Drain the potatoes and place them in the large bowl of an electric mixer. Add the garlic, reserved olive oil, butter, milk, cream, cheeses, salt and pepper. Beat until creamy and well combined. If the mixture seems dry, add a little milk. Scrape the potato mixture into the prepared pan. If you are not going to bake the casserole immediately, allow it to cool and then cover with plastic wrap and refrigerate for up to 8 hours. Bake for 15-20 minutes (10-15 minutes longer if it's been refrigerated). The casserole should be hot through and slightly browned. Serves 4.