Potato and Roasted Garlic Gratin

By bakers_delight85

Ingredients

• 1 large head garlic
• 2 cups vegetable broth
• 2 lbs. russet potatoes, unpeeled, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 Tbsp. chopped fresh sage
• Salt and ground pepper to taste
• 1/4 cup grated Parmesan cheese
• 3 Tbsp. fresh bread crumbs

Preparation

Step 1

Preheat an oven to 300 degrees F.
Wrap the unpeeled whole garlic head in aluminum 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 F.
Squeeze the pulp from the garlic cloves into a large bowl. Gradually whisk in the stock or broth. Add the potatoes, onion, and sage and toss to the coat the potato slices evenly. Press half of the potato mixture into a 7-by-11 inch baking dish, forming an even layer. Season generously with salt and pepper and sprinkle with 1 Tbsp. of the cheese. Top with the remaining potato mixture, and press it into an even layer. Pour the liquid mixture remaining in the bowl evenly over the top. Cover the dish with aluminum foil and bake for 1 hour.
In a small bowl, stir together the remaining 3 Tbsp. cheese and the bread crumbs. Uncover the baking dish and sprinkle the cheese mixture evenly over the top. Continue to bake, uncovered, until the potatoes are tender and crusty, about 50 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 8