Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 3 Tablespoons unsalted butter, divided 2 large onions, thinly sliced 1/2 teaspoon salt, divided 2 cups whole milk 2 pounds potatoes, very thinly sliced Freshly ground black pepper, to taste DIRECTIONS Add oil and 1 Tablespoon butter to a large covered pot over medium heat. Stir in onions until completely coated and sauté about 30 minutes, stirring occasionally, until golden. Add a pinch of salt and cook an additional 15-30 minutes until fully caramelized. Add milk to onions and bring to a boil. Preheat oven to 375 degrees and grease a large flat casserole. Add remaining salt, potatoes and black pepper. Return to a boil, cover, lower heat and cook until just tender. Pour cooked potato slices, onions and all liquid into casserole. Push potato slices into an even layer and top with dots of the remaining 2 Tablespoons of butter. Bake 45 minutes or until liquid is thickened and potatoes are browned. Let sit 15 minutes before serving. Cover and refrigerate leftovers. Copyright © 2019 Stefanie Samara Hamblen |
