So, the day before yesterday, I made some scalloped butternut squash gratin, flavored with Parmagiano-Reggiano, thyme, garlic, onion, and a dash of nutmeg. I used raw garlic powder and way too much of it, which lead to a dish that didn't taste like butternut squash, cheese, thyme, garlic, or nutmeg - it tasted like one big platter of garlic. Not unbearable per se, but the garlic flavor was a bit overwhelming.
I decided to leave it in the oven a little longer (since garlic is much milder when fully cooked) and save it in the refrigerator for another day (thinking the refrigeration might cut the bite a little).
That day has come and I've been considering other ways to further mellow the flavor of the garlic. Maybe adding a cup or two of cream/milk (to the already cooked gratin) would make the garlic less overwhelming (it's for myself, so I don't care how the dish looks)? I would like to figure out a way to salvage this dish, because I hate throwing out food, especially when that food took a lot of effort to prepare (if I doused a baked potato with mounds of garlic powder, I'd just throw it out - but after spending literally an hour slicing squash without even using a mandoline, sauteeing onions, chopping fresh thyme leaves, etc. I hate to just throw out a completed dish).