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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is so-o-o good. We don't eat potatoes very often, bu this is worth going off the diet for. Try serving with a nice prime rib roast. Another favorite from Bobby Flay. Ingredients:
2 tablespoons olive oil |
3 large spanish onions, peeled and sliced thinly |
2 garlic cloves, finely chopped |
salt & freshly ground black pepper |
4 large potatoes, peeled and sliced thinly |
3 tablespoons balsamic vinegar |
1 1/4 cups heavy cream |
1/4 cup fresh flat leaf parsley, finely chopped |
1 cup gruyere cheese, grated |
Directions:
1. Heat oil in a large saute pan over medium heat.
2. Add the onions and cook slowly until caramelized.
3. Add the garlic and balsamic vinegar and cook for 2 minutes.
4. Preheat oven to 375 degrees F.
5. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper.
6. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley.
7. Repeat to make 5 layers.
8. Sprinkle the cheese over the top of the potatoes.
9. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
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