4 lg Baking potatoes, baked,
... scooped out and mashed
2 lg Garlic heads, roasted
2 lg Onions, baked
Salt and pepper to taste
2 tb Buttermilk
4 tb Parmesan, grated
1/4 c  Skim milk

Remove the papery covering of the garlic heads, but do not peel and do not
separate the cloves. Wrap well in foil and put them in the oven. Put the
onions on a double sheet of foil, but do not wrap them; put them in the
oven. Bake the garlic for one hour and the onions for an hour and a half at
425. After an hour pull out the garlic heads, unwrap, and let cool for 5
minutes. Separate the cloves and squeeze them over a bowl so the softened
garlic pops out into the bowl. After 1 1/4 hours, pull out the onions. If
they are not very soft (almost collapsed) put them back in for a few
minutes. With a sharp knife, cut off the stem and root ends of the onions.
Remove the skin and the first layer. Put the onions in a food processor and
puree. Reduce the oven to 350. Beat together the onions, garlic, and
potatoes; and salt and pepper to taste. Beat in the buttermilk. Scrape the
mixture into a gratin dish. Smooth the top and sprinkle with the cheese.
(The recipe can be prepared to this point ahead of time and kept in the
refrigerator for a couple of days. Bring to room temperature before
proceeding) Drizzle milk evenly over the top of the potatoes. Bake
uncovered for 35 – 45 minutes, or until brown, bubbly, and thoroughly hot.
Serve at once.