Garlic Au Gratin

Sass Muffin

Coffee Queen ☕
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1 pound garlic (70 cloves):shock:

béchamel made with:

1 ½ tablespoons butter

1 ½ tablespoons flour

1 cup milk

5 ounces grated parmesan (sharp cheddar also works very well)

salt, pepper, and paprika



Smear a baking dish with butter, and heat the oven to 350.

Peel the garlic cloves. You can speed up the process by submerging them briefly in boiling water.

Make the béchamel: melt the butter in a saucepan and add the flour. Cook, stirring for several minutes and add the milk. Cook and stir until the sauce becomes thick. Season with salt, pepper and paprika.

Boil the garlic in salted water until the cloves are tender. Depending on the type of garlic this may take ten to twenty minutes. If the garlic is especially hot, as is German red garlic, blanch it for one minute, discard the first water, blanch it again in a fresh pot, discard the second water, and then cook it for twenty minutes. Save the garlic water for your next soup, or to cook pasta.

Mix the cooked garlic cloves with most of the béchamel sauce and cheese, reserving a bit for the top. Spread the saucy, cheesy garlic in the baking dish, pour on the reserved béchamel, and sprinkle on the reserved cheese. Bake for about half an hour.

http://images.google.com/imgres?img...Roja+Garlic&gbv=2&ndsp=20&hl=en&sa=N&start=20
 

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
No SS, I'm not.
I am amazed at the amount of garlic that goes into that!
It does sound very good though. :)
 
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