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1
Remove the papery covering of the garlic heads, but do not peel and do not separate the cloves.
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2
Wrap well in foil and put them in the oven.
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3
Put the onions on a double sheet of foil, but do not wrap them; put them in the oven.
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4
Pierce the potatoes in several places with a thin skewer or the tines of a fork.
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5
Place them directly on the oven rack.
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6
Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees.
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7
After an hour pull out the garlic heads, unwrap, and let cool for 5 minutes.
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8
Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl.
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9
After 1 1/4 hours, pull out the onions and potatoes.
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10
If the onions are not very soft (almost collapsed) put them back in for a few minutes.
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11
Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze.
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12
Scoop the potato flesh into a bowl and mash it with a potato masher.
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13
With a sharp knife, cut off the stem and root ends of the onions.
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14
Remove the skin and the first layer.
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15
Put the onions in a food processor and puree.
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16
Combine the potatoes, garlic, onion, 1/4 cup of cream, and salt and pepper in the bowl of a mixer.
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17
Beat (with the paddle blade) until smooth and blended, then scrape the mixture into a large gratin bowl.
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18
Sprinkle the top with cheese.
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19
(The recipe can be made ahead to this point and kept in the refrigerator, covered, for a day or so.
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20
Bring to room temperature before proceeding.)
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21
Reduce the oven temperature to 350 degrees F.
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22
Pour the remaining cream over the mixture.
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23
Bake, uncovered, for 40-50 minutes , or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency.
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24
Try to arrange to have some leftovers; this is very good when it is cold.
