Roasted Garlic Mashed Potato Gratin

Preparation:

• Preheat oven 160 degrees celcius. Cut the garlic bulbs in half then put it on an alumunium voil. Season with salt, pepper, thyme and bayleaf. Give a generous amount of olive oil, cover it up and into the oven for an hour or so.

• Fill a large saucepan with cold salted water and the potatoes, then cook them gently using medium heat. Don’t peel the potatoes, because it will easily break apart.

• After an hour, the garlic shuld be cooked all the way through. It’s so soft, and mild in texture. You just need to press the skin to peel it out. After you doing that, chop them up to form a paste.

• After the potatoes are cooked, peel them straight away (careful its hot). Without wasting a second, mash them using potato masher. Brown the butter by putting it on a sauté pan for 1 minute. Add in the cream, browned butter, paprika, and the roasted garlic. Mix.

• Now, the mashed potatoes are perfect as it is. If you don’t believe me, just have a little taste. But to take it further put the mashed potatoes in a pastry bag with a decorative cone of your choice, and pipe it onto a baking sheet. Sprinkle some cheeses on top, turn up the oven to 200 degrees, and put it in, until the top browned in colour.

• Finely sliced some scallions, chop up some parlsey, and sprinkle it on top of your gratin.

It’s perfect for a side dish, but it also taste damn good when eaten just like this.