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Ingredientes
- 4 lrg baking potatoes, baked scooped out and mashed
- 2 lrg garlic heads roasted
- 2 lrg onions baked salt and pepper to taste
- 2 Tbsp. buttermilk
- 4 Tbsp. parmesan grated
- 1/4 c. skim lowfat milk
Direcciones
- Remove the papery covering of the garlic heads, but don't peel and don't separate the cloves. Wrap well in foil and put them in the oven. Put the onions on a double sheet of foil, but don't 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 cold for 5 min. Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl. After 1 1/4 hrs, pull out the onions. If they are not very soft (almost collapsed) put them back in for a few min.
- 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 mix into a gratin dish. Smooth the top and sprinkle with the cheese. (The recipe can be prepared to thi! s point ahead of time and kept in the refrigerator for a couple of days. Bring to room temperature before proceeding) Drizzle lowfat milk proportionately over the top of the potatoes. Bake uncovered for 35 - 45 min, or possibly till brown, bubbly, and thoroughly warm. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 16 | 8% |
| Total Fat 1.87g | 2% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 122mg | 5% |
| Potassium 875mg | 25% |
| Total Carbs 37.67g | 10% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.17g | 3% |
| Protein 7.01g | 11% |
