- 1 head garlic
- Drizzle of olive oil
- 1/4 cup butter, plus additional for baking dish
- 2 pounds red or white potatoes, scrubbed and cut into chunks
- 1/2 cup crème fraîche
- 1/2 cup vegetable, chicken or turkey stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
Preheat oven to 325° F.
Cut the top off the garlic and place in an oven-proof ramekin. Drizzle with a little olive oil and bake for 1 hour. You may do this in advance if you like.
Preheat oven to 400° F. Butter a 9- by 13-inch casserole dish and set aside.
Place potatoes in a pot of boiling, salted water to cover and cook until tender, about 20 minutes. Drain and transfer to a bowl and squeeze in roasted garlic. Add butter, crème fraîche, stock, salt and pepper. Mash potatoes, skins and all, until fairly smooth. Beat eggs until light and fluffy and gently fold into potato mixture.
Spoon batter into prepared casserole dish. Bake for 30 minutes, until golden and slightly puffy.
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