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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Preheat the oven to 425 degrees F/gas mark 7. Slice the potatoes as thinly
as you can, cover them with water, and set aside. In a small saute pan over
high temperature, heat 1 tablespoon of the olive oil until smoking hot. Add
the onion and cook until the onion has caramelized to dark brown, about 5
minutes. Set aside to cool.
In a small bowl, mix together the cream, rosemary, and salt and pepper. Set
aside.
Drain the potatoes. In a large ovenproof pan, heat the remaining tablespoon
of olive oil until very hot. Add enough potatoes to cover the bottom of the
pan (about one third of the potatoes) and cook until they are browned.
Remove the pan from the heat and sprinkle about half the sauteed onion over
the potatoes, then half the grated Fontina and half the chopped olives.
Drizzle with half the seasoned cream. Add a layer of uncooked potatoes,
then the remaining onion, cheese, and olives. Drizzle with the remaining
cream and top with a final layer of uncooked potatoes.
Place the pan in the oven and bake until the potatoes are fork-tender, 25
to 35 minutes. Set aside to cool for 5 minutes, then flip over onto a large
plate.
Serve the Caramelized-Onion Potato Gratin warm.
Serves 6.
NOTES: When you prepare this side dish, it's a good idea to use a nonstick
pan-it makes removal and clean-up a lot easier. Caramelized-Onion Potato
Gratin is particularly good with roast or grilled lamb.
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