Wednesday, October 8, 2008

Caramelized Onion and Potato Flan


I first tasted this at Kathy's place and it has become my husband's favourite potato dish since. 
The recipe comes from the Best of Bridge cookbook 
and is an elegant make ahead dish to serve to company.
It has no liquid added but the potatoes bake up moist and tender.
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.

  • onions
  • butter
  • potatoes
  • salt and pepper
  • Gruyre cheese

  1. Choose 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.
  2. Lightly butter the pan.
  3. Slice 2-4 large onions. I usually cut them in half first and then slice them lengthwise but you can use your preferred method. Just don't chop them. You want nice onion strings.
  4. Place onions in fry pan with 1-2 tablespoons butter over medium low heat and saute slowly until onions are a deep caramel colour. This will take about 20 minutes.
  5. Peel and slice 2-4 large potatoes. I use a mandoline slicer and slice them right into the flan dish.
  6. 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.
  7. Cover potatoes with 1/2 of the caramelized onions.
  8. Grate Gruyre cheese over the onions
  9. Repeat with another layer of potatoes, caramelized onions and Gruyre cheese.
  10. Bake uncovered in 350 degree oven for about 50 minutes or until potatoes are tender.
  11. 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.

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

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

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

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

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