8 to 10 cloves garlic, peeled

1 cup olive oil

4 russet potatoes

2 tbsp. butter

1/3 to 1/2 cup heavy cream

1/4 cup Asiago cheese, grated

2 tbsp. Parmigiano-Reggiano cheese, grated

Salt and pepper, to taste


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. Stir into potatoes. Stir

in cheeses and season with salt and pepper. Spoon into a gratin dish.

Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling.