Wednesday, October 8, 2008

Caramelized Onion and Potato Flan


I first tasted this at Kathleen's place and it has become my husband's favourite potato dish since. Tthe recipe comes from the Best of Bridge cookbook . I like making it for company because it's an unusual way to serve potatoes and it's a make ahead dish.
It is one of those recipes in which the amount of each ingredient varies according to the
size of your pan and how many people you are cooking for.

You will need:
onions
butter
potatoes
Gruyre cheese

salt and pepper


Pick your pan first.
I use a glass, straight sided flan dish - either a 9 inch to serve 4-6 people
or a 12 inch to serve 6-10 people. You can use a glass pie plate if you don't have a flan dish.
Lightly butter the pan.
Slice 2-4 large onions. I usually cut them in half first and then slice them lengthwise but you can use your prefered method. Just don't chop them. You want nice onion strings.
Place onions in fry pan with 1-2 Tbsp. butter and saute slowly until onions are a deep caramel
colour. This will take about 20 minutes.
Peel and slice 2-4 large potatoes. I use a mandoline and slice them right into the flan dish.
Cover the bottom of the pan with potato slices - if you want to be fancy you can overlap the slices in a spiral pattern - and sprinkle lightly with salt and pepper.
Cover potatoes with 1/2 of the caramelized onions.
Grate Gruyre cheese over the onions
Repeat with another layer of potatoes, caramelized onions and Gruyre cheese.
Bake uncovered in 350 degree oven for about 50 minutes.
Cut into wedges and serve.

6 comments:

  1. Yum. I think this recipe will do fine at my home with my guys. Thanks for sharing.

    ReplyDelete
  2. Bev. . .oh this is a good one. .thanks for including it. . here.

    ReplyDelete
  3. Looks really good, Bev. I think the caramelized onions would really add flavor!

    ReplyDelete
  4. bev this is a good side dish to try and get away from the same old thing....thanks for sharing it with us.

    ReplyDelete
  5. This looks most tasty! I happen to have gruyere cheese on hand for a similar potato dish.

    ReplyDelete