RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1415
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| Recipe Name: |
Caramelized Onion and Potato Gratin |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.72
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
1 to taste salt and pepper
0.25 Cup parsley, flat-leaf finely chopped
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Directions:
Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper.
Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a Tbls of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed. |
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| Nutrition per Serving: |
| Calories: |
2070 |
Total Carbs: |
69.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
44.1 |
Fat: |
25.1 |
Protein: |
46.09 |
| Fiber: |
39.15 |
Sodium: |
9.50 |
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