This is a classic French potato gratin. You can make it even more French by adding sautéed leeks, roasted garlic cloves, or grated Gruyère cheese. Or, you can give it an Italian flavor by adding chopped prosciutto, sautéed artichokes, or shredded Fontina cheese.
Cut ¼ inch from the tops of 2 heads of garlic. Rub with olive oil and place cut side up in a small baking dish. Cover with foil and
© 1998 Joyce Goldstein. All rights reserved.