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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Artery clogging- not for the faint of heart. Goes well with barbecued steak. Ingredients:
24 mini red or white potatoes |
2 tbsp. olive oil |
6 cloves garlic, minced |
1 large onion, sliced |
1/4 cup chopped fresh herbs (such as sage rosemary and thyme) |
2 tbsp. balsamic vinegar |
salt and pepper to taste |
1 cup shredded aged cheddar cheese (preferably white) |
1 cup shredded mozzarella cheese |
1 cup shredded monterey jack cheese |
3 eggs |
1 1/2 to 2 cups whipping cream |
Directions:
1. Cook the potatoes in salted water 15 to 20 minutes until tender. Drain and let cool.
2. Preheat oven to 375ºF. Spray a 12x9 inch baking dish with non-stick cooking spray.
3. When potatoes have cooled, press firmly on the top of each one to slightly smash and flatten it. Spread the potatoes in the greased baking dish.
4. In a frying pan over medium-high heat, heat the olive oil and sautee the garlic and onion for 5 to 6 minutes, stirring occasionally, until lightly colored and tender. Add the herbs, vinegar, salt and pepper.
5. Spread the onion mixture evenly over the potatoes. Combine the three cheeses and spread evenly over the onions.
6. In a bowl, whisk together the eggs and 1 1/2 cups of the cream. Season to taste with salt and pepper. Pour over the potato/onion/cheese layers. Add additional cream if needed to just cover the layers.
7. Bake for 40 to 45 minutes or until the cheese is melted, golden brown and bubbling and the potatoes are hot. Let stand for 5 minutes. Serve immediately
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