Sunday, March 28, 2010

Potato, Caramelized Onion, Gorgonzola Gratin

Do you tire of the same mashed or scalloped potato? Yes, BLT as well, and thus the desire for something a little different- the gratin. Use any type of cheese you wish, I had some Gorgonzola on hand that day.

Potato, Caramelized Onion, Gorgonzola Gratin
four servings as a side dish

2 large yellow onions, halved and sliced thinly
4-5 medium Yukon taters, peeled, halved lengthwise cut into 1/4" slice
2.5-3 oz. gorgonzola, crumbled
2 TB unsalted butter, cut into peices
1 C 2% milk, or if you wish, half and half or dear God heavy cream if you like.

Caramelize onion in a large, heavy saute pan until nice and golden, about30-40 minutes. This is on low, stirring occasionally, with a pinch of salt to draw out some moisture. The more time you can allow this the better.

Fire up the hotbox to 425F, middle rack.

Get a big pot of salted water boiling for the taters, add them once on full boil, stirring occasionally and carefully, for about 5 minutes. Drain immediately.

Butter an appropriately siced baking dish, bout 2 QT I think. Start with a layer of potato on the bottom, slightly overlapping. Season with a touch of S&P, then throw on half the unjins. Sprinkle half the cheese on that, then repeat with another layer, seasoning with S&P on both sides of this layer. Throw in pieces of cut, cold butter, then add your liquid dairy.

Bake for about 30-35 minutes, until nicely golden delicious and tasty. Pairs well with a 3 mile run and 40 push-ups.

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