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Potato, Onion and Rosemary Cake Recipe

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This recipe for Potato, Onion and Rosemary Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Wednesday, November 28, 2007


2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds onions, thinly sliced
2 pounds small red potatoes, peeled and very thinly sliced
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh rosemary
1 cup cream, whisked together with 1 large egg yolk

Preheat oven to 350. Lightly oil a 10 inch round
baking dish or pie plate. Arrange a circular layer of
overlapping potatoes in the pan and sprinkle with salt and
pepper. Arrange a thin layer of onions on top and sprinkle
with some of the rosemary. Pour the cream mixture into the
dish around the edges so that you don't disturb the rosemary,
drizzling just a little over the top. Cover the pan with aluminum
foil and bake for 40 minutes. Remove the foil and cook for 10
minutes more, until the top is golden and the potatoes are
tender. Let cool for 5 minutes then slice into loose wedges
and serve.
Yield: 8 servings




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