Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 \N | To 10 garlic cloves, peeled |
| 1 cup | Olive oil |
| 4 \N | Russet potatoes |
| 2 tablespoons | Butter |
| ⅓ \N | To 1/2 cup heavy cream |
| ¼ cup | Grated Asiago cheese |
| 2 tablespoons | Grated Parmigiano-Reggiano |
| \N \N | Salt and pepper, to taste |
Nicholas' father, Arnold Rossman, is chef-owner of Rosmarino in Pacific Heights.
Put the garlic and olive oil in a heavy saucepan over lowest possible heat, and simmer until soft, 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Puree garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer.
Melt butter in heavy cream; whisk in pureed garlic, then stir into potatoes, Stir in cheeses and season with salt and pepper.
Spoon into a gratin dish. Place in a 400F oven for 12 to 15 minutes, or until browned and bubbling.
Serves 4.
PER SERVING: 390 calories, 8 g protein, 41 g carbohydrate, 23 g fat (11 g saturated), 52 mg cholesterol, 197 mg sodium, 1 g fiber.
San Francisco Chronicle, 6/29/92.
Posted by Stephen Ceideberg; February 24 1993.