How to make it

  • Remove paper covering of garlic heads but do not peel or separate the cloves.
  • Wrap well in foil and put them in the oven.
  • Put onions on a double sheet of foil but do not wrap them then place in the oven.
  • Bake garlic for one hour and onions for an hour and a half at 425.
  • After an hour pull out the garlic heads unwrap and let cool for 5 minutes.
  • Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl.
  • After 1-1/4 hours pull out the onions.
  • If they are not very soft almost collapsed put them back in for a few minutes.
  • With a sharp knife cut off stem and root ends of the onions.
  • Remove skin and first layer then put in food processor and puree.
  • Reduce oven heat to 350.
  • Beat together the onions, garlic, potatoes, salt and pepper then beat in buttermilk.
  • Scrape mixture into a gratin dish then smooth top and sprinkle with the cheese.
  • Drizzle milk evenly over top of potatoes and bake uncovered for 45 minutes.
  • Serve immediately.

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