*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Garlic                           Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lg           Baking potatoes, baked,
                         ... scooped out and mashed
    2       lg           Garlic heads, roasted
    2       lg           Onions, baked
                         Salt and pepper to taste
    2       tb           Buttermilk
    4       tb           Parmesan, grated
      1/4   c            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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