Potato and Roasted Garlic Gratin

Potato and Roasted Garlic Gratin
By: Williams-Sonoma Grilling & Roasting

1 large head garlic, about 2 oz
2 cups vegetable broth
2lb russet potatoes, unpeeled, thinly sliced
1 large yellow onion, thinly sliced
1 Tablespoon chopped fresh sage
Salt and freshly ground pepper
¼ cup grated parmesan cheese
3 Tablespoons fresh bread crumbs

Preheat the oven to 300 degrees

Wrap the unpeeled whole garlic head in foil. Bake until the cloves are very soft, about 1 ½ hours. Remove from the oven and set aside. Raise the oven temperature to 350 degrees.

Squeeze the pulp from the garlic cloves into a large bowl. Gradually whisk in the broth. Add the potatoes, onion and sage and toss to coat the potato slices evenly. Press half of the potato mixture into a 7x11 baking dish, forming an even layer. Season generously with salt and pepper and sprinkle with1 Tablespoon of cheese. Top with the remaining potato mixture, and press it into an even layer. Pour the liquid mixture in the bowl evenly over the top. Cover the dish with foil and bake for 1 hour.

In a small bowl, stir together the remaining 3 Tablespoons cheese and the bread crumbs. Uncover the baking dish and sprinkle the cheese mixture over the top. Continue to bake, uncovered, until the potatoes are tender and the crusty, about 50 minutes.

Remove dish from the oven, let stand for 10 minutes, and serve.

Serves 8