"Rotten" taters....
Made these the other night - BOY were they GOOD!!
My own concoction, I took a couple of recipes and made these:
Carmelized Vidalia Onion Gratin Dauphinoise
2 Tbsp. EVOO
2 Cups Vidalia onion, peeled, halved and thinly sliced
4 Tbsp (1/2 stick butter)
2 lbs potatoes, peeled
2 cups milk
1 ½ cups heavy cream
1 large or 2 small cloves garlic, minced
3/4 tsp. kosher salt
½ tsp fresh ground white pepper
2 – 4 oz. grated Swiss cheese
Heat the oven to 400 degrees. Coat a 3 qt. baking dish with 1 Tbsp. of the butter.
Heat oil and 1 Tbsp. butter in a large sauce pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 – 20 minutes. Remove from the heat and let cool slightly.
Slice the potatoes 1/8 inch thick and place in the pan with the onions. Add the milk, cream, garlic, salt, and pepper. Bring to a boil over moderate heat, stirring to prevent scorching. Remove the pan from the heat.
Pour the potato mixture into the prepared baking dish. Sprinkle grated cheese on top and dot with the remaining 3 Tbsp. of butter.
To avoid spills on the oven floor, set the baking dish on a rimmed cookie sheet. Place in the oven and bake uncovered for 30 minutes. Reduce the heat to 350 degrees and continue baking 30 minutes. The potatoes are done when they are nicely browned and the tip of a knife pierces the potatoes easily. Allow the dish to stand 15 to 20 minutes before serving.
