Ingredients: |
Ingredients: 2 T. olive oil
1 onion thinly sliced
6 medium-small Yukon gold potatoes (about 1 1/2 pounds), peeled, thinly sliced (1/8-inch thick, it helps to use a mandolin)
3/4 cup grated mozzarella cheese, divided 1/2 cup, 1/4 cup
½ cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon of butter to butter the gratin or casserole dish
1/3 cup chicken stock
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Directions: |
Directions:1. Sauté onions until golden: Heat 1 T. of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes. Chop onions.
2. Preheat oven to 425º F.
3. Toss sliced potatoes with olive oil, cheeses, salt, pepper: In a large bowl put the sliced potatoes and gently toss with 1 T. of olive oil, 1/2 cup grated mozzarella cheese, 1/2 cup of grated Parmesan, salt, and white pepper.
(If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. This will help prevent them from turning grey.)
4. Layer onions in buttered dish, arrange potatoes on top, pour stock over, sprinkle with more cheese: Butter a large gratin dish or 9x13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
5. Pour stock over the potatoes. Sprinkle with remaining cheese.
6. Cover with foil and bake, then broil to finish: Cover with aluminum foil and bake at 400°F for 50 minutes (or until fork tender). Remove aluminum foil. Bake for 5-10 minutes, uncovered, until lightly browned. |
This recipe for Scalloped Potatoes with Caramelized Onions is from