From the Great Big Food Show
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 Vidalia (or other sweet variety) onion, peeled, halved and thinly sliced on a mandoline
- Salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh sage leaves
- 6 large Idaho potatoes, peeled and sliced thinly on a mandoline
- 2 cups heavy cream
Directions
Preheat oven to 375 degrees F.
Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.
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By Lola0706
Montreal, QC
on March 09, 2012
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I thought I'd miss cheese in this recipe. Nope! It was super rich and very flavourful! It did take a bit longer to cook since I don't have a mandolin so my slices were a bit thick, but it was fine in the oven for a bit longer.
By nucci1
on December 29, 2010
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I made this for Christmas dinner and thought it was just too rich...I thought the balsamic would cut the richness but it just added to it. It also took longer to make than I was hoping for.
By msjones.four@ve...
Laurel, DE
on October 11, 2009
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You can do a lot of layers if you use a mandoline slicer. You will get very thin, uniform slices. Due to comments about long baking time, I blanched the sliced potatoes (toss them in boiling water for a minute or two to partially cook them, then remove and put in an ice water bath to stop the cooking. This created an extra step but it worked beautifully. I used a little bit of whipping cream but mostly half and half drizzled over each layer. I added garlic to the onions, and also about 1/4 c cognac. Lots of fresh sage. And yes some parmigiano reggiano - couldn't resist. Gruyere would be good too....
Read all 16 reviews