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Ingredientes
- 2 x Heads Garlic
- 1 Tbsp. Extra virgin olive oil
- 1 tsp White Pepper
- 3 lb Potatoes
- 3 c. Cream Cheese
- 1 pch Nutmeg
- 3 Tbsp. Butter
- 1 1/2 c. Bread Crumbs Butter, for greasing 9 x 13- Inch Rectangular Pan
Direcciones
- Cut off top of each head of garlic about 1 /2-inch down. Place in a baking pan where they fir together fairly snugly. Drizzle with extra virgin olive oil, salt and pepper. Cover with foil and bake in 350 F oven 1 to 1 1/4 hrs or possibly till soft and beginning to lift up out of the skin. Remove from oven, uncover and cold.
- Peel potatoes and place in water to hold.
- Squeeze garlic out into sieve, push through. Add in resultant puree to cream and shisk to incorporate well (or possibly put in blender a few seconds). Season with nutmeg, salt and pepper.
- Butter the rectangular pan. Slice the potatoes about 1/6-inch wide. Pat dry and lay in a single layer on bottom of pan proportionately. Place another layer on top of this, up to 3 layers. Pour cream around side of pan till level is to th top of potatoes.
- Heat butter, toss with bread crumbs, and lay aside. Sprinkle bread crumbs proportionately over top of potatoes. Place in 325 F oven and bake 40 to 45 min till top is golden brown, sides are bubbly and cream is set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 8 servings | |
| Calories 452 | |
| Calories from Fat 317 | 70% |
| Total Fat 36.06g | 45% |
| Saturated Fat 19.92g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 318mg | 13% |
| Potassium 664mg | 19% |
| Total Carbs 26.22g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.8g | 3% |
| Protein 7.85g | 13% |
