Caramelized-onion potato gratin
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Caramelized-onion potato gratin
  Vegetables    Potato  
Last updated 6/12/2012 1:12:16 AM. Recipe ID 40136. Report a problem with this recipe.
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      Title: Caramelized-onion potato gratin
 Categories: Vegetables, Potato
      Yield: 6 Servings
 
      5 md Potatoes; peeled
      2 tb Olive oil
      1 lg Onion; diced
      1 c  Heavy cream; (double)
      1 ts Fresh rosemary - minced, or
           -1/2 teaspoon dried
           Salt and freshly ground
           -black pepper; to taste
    3/4 c  Fontina cheese; grated
    1/4 c  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.
  
  Serves 6.
  
  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. 




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Recipe ID 40136 (Apr 03, 2005)

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