Yield: 6 Servings
|5 mediums||Potatoes; peeled|
|2 tablespoons||Olive oil|
|1 large||Onion; diced|
|1 cup||Heavy cream; (double)|
|1 teaspoon||Fresh rosemary - minced, or 1/2 teaspoon dried|
|Salt and freshly ground black pepper; to taste|
|¾ cup||Fontina cheese; grated|
|¼ cup||Black olives - cured, roughly chopped|
Preheat the oven to 425 degrees F/gas mark 7. Slice the potatoes as thinly as you can, cover them with water, and set aside. In a small saute pan over high temperature, heat 1 tablespoon of the olive oil until smoking hot. Add the onion and cook until the onion has caramelized to dark brown, about 5 minutes. Set aside to cool.
In a small bowl, mix together the cream, rosemary, and salt and pepper. Set aside.
Drain the potatoes. In a large ovenproof pan, heat the remaining tablespoon of olive oil until very hot. Add enough potatoes to cover the bottom of the pan (about one third of the potatoes) and cook until they are browned.
Remove the pan from the heat and sprinkle about half the sauteed onion over the potatoes, then half the grated Fontina and half the chopped olives.
Drizzle with half the seasoned cream. Add a layer of uncooked potatoes, then the remaining onion, cheese, and olives. Drizzle with the remaining cream and top with a final layer of uncooked potatoes.
Place the pan in the oven and bake until the potatoes are fork-tender, 25 to 35 minutes. Set aside to cool for 5 minutes, then flip over onto a large plate.
Serve the Caramelized-Onion Potato Gratin warm.
NOTES: When you prepare this side dish, it's a good idea to use a nonstick pan-it makes removal and clean-up a lot easier. Caramelized-Onion Potato Gratin is particularly good with roast or grilled lamb.
Recipe By : Cooking with Caprial Posted to MC-Recipe Digest V1 #299 Date: Wed, 13 Nov 1996 05:24:34 +0000 From: Marilyn Thomson <mthomson@...>