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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This recipe from Anna Olson is so good! I made it for a staff potluck at work and there wasn't a single bite left. The potatoes may need more than an hour to cook so check them at the end of the cooking time to see if they are tender. Ingredients:
3 tablespoons unsalted butter |
1 garlic clove, peeled |
1 tablespoon olive oil |
3 large onions, peeled and thinly sliced |
1/4 cup dry sherry |
2 teaspoons fresh tarragon, chopped |
sea salt |
ground black pepper |
6 large yukon gold potatoes, peeled and thinly sliced |
3 cups chicken stock |
Directions:
1. Preheat the oven to 350 degrees F.
2. Butter an 8-cup baking dish with 1 tablespoons of the butter and rub with the garlic.
3. Set aside.
4. In a saute pan over medium heat, add the remaining 2 tablespoons of butter and olive oil and add the onions.
5. Cook, stirring often, until they are a rich golden brown colour, about 20 minutes.
6. Add the sherry and tarragon and cook until the liquid is absorbed.
7. Remove from the heat and season to taste.
8. Arrange a layer of sliced potatoes in the bottom of the baking dish, season lightly and top with about 1/3 of the caramelized onions.
9. Arrange another layer of potatoes over the onions, and repeat the process until all of the potatoes and onions are used, finishing with potatoes on top.
10. Bring the chicken stock up to a simmer and pour slowly over the potatoes.
11. Cover the dish with parchment and then foil and bake for 40 minutes.
12. Uncover the dish and bake 20 minutes more, until the potatoes are tender. Test by inserting a knife into the dish - the potatoes should feel tender.
13. Let cool 10 minutes before serving.
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