Potato Casserole

Okay this is another creation that came when I lived on a bag of potatoes for two weeks. Here in Utah the only potato casserole available is those funeral potatoes, which I just can’t get the hang of. So when you have the ingredients and a bag of potatoes this is just to die for and will keep for two weeks in the fridge!


Potato Casserole

Ingredients
6 medium-sized or 12 small potatoes (2 pounds, 9 ounces) peeled
(Recommended type: Yukon Gold)
1 small garlic bulb or ½ large garlic bulb
1 tablespoon olive oil
2 tablespoons (¼ stick) unsalted butter
½ cup milk
½ cup whipping cream
¼ cup sour cream
1 cup shredded Fontina cheese
½ cup shredded Parmesan cheese
½ teaspoon salt, or to taste
¼ teaspoon white peeper, or to taste

Preheat oven to 350 degrees. Butter a 9x13-inch pan.
Bring a large quantity of salted water to a boil. Place the potatoes in the boiling water and cook until done, about 40 minutes.
While the potatoes are cooking, cut a piece of foil into an 8-inch square. Quickly rinse the garlic bulb under cold running water and pat it dry. Place the bulb in the middle of the foil square and carefully pour the olive oil over it. Bring up the corners of the foil and twist to make a closed packet. Put the coil packet with the garlic inside into the oven and bake about 30 to 40 minutes, or until the cloves are soft but not brown. Carefully open the package, remove the garlic bulb with tongs so it can cool, and reserve the olive oil.
When the garlic cloves are cool, remove them from their skins. Using a small food processor, process the garlic until it is a paste.
Drain the potatoes and place them in the large bowl of an electric mixer. Add the garlic, reserved olive oil, butter, milk, cream, sour cream, cheeses, salt, and pepper. Beat until creamy and well combined. If the mixture seems dry, add a little milk. Scrape the potato mixture into the prepared pan. Bake for 15 to 20 minutes. The casserole should be hot through and slightly browned. Test for doneness by scooping out a small spoonful from the middle of the casserole and tasting it