Low-calorie potato, onion, and garlic gratin

* Exported from MasterCook *

Low-calorie potato, onion, and garlic gratin

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potato Garlic
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large Baking potatoes, baked
scooped out and mashed
2 large Garlic heads -- roasted
2 large Onions -- baked
Salt and pepper to taste
2 tablespoons Buttermilk
4 tablespoons Parmesan -- grated
1/4 cup Skim milk

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.
Bake the garlic for one hour and the onions 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. If they are not very soft (almost
collapsed) put them back in for a few minutes. 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. Reduce the oven to 350. Beat together the
onions, garlic, and potatoes; and salt and pepper to taste. Beat in the
buttermilk. Scrape the mixture into a gratin dish. Smooth the top and sprinkle
with the cheese. (The recipe can be prepared to this point ahead of time and
kept in the refrigerator for a couple of days. Bring to room temperature before
proceeding) Drizzle milk evenly over the top of the potatoes. Bake uncovered
for 35 - 45 minutes, or until brown, bubbly, and thoroughly hot. Serve at once.

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