Makes about 6 to 8 servings
The onions are cooked in butter and then Chardonnay is added and reduced. Then the jammy wine-laden onions are layered in between Yukon gold potatoes. Baked until golden brown, Norwegian Swiss cheese is melted over the top.
Whether made as an appetizer, side dish, or a brunch with a crisp green salad, you won’t go wrong with this go-to potato dish.
Take note to follow the oil amounts precisely. If too much oil is used, the dish will be greasy. If too little, the potatoes will burn.
INGREDIENTS:
1 Tbsp butter 1 Tbsp canola or vegetable oil 8 oz medium diced red onion 3 garlic cloves, finely minced 1/2 cup white wine, preferably Chardonnay 1 sprig rosemary (about 3” - 4”) 1 sprig tarragon (about 3” - 4”) 2 parsley stems with leaves (about 6” each) 1/2 tsp salt Pinch black pepper
Non-stick cooking spray 2 lbs unpeeled sliced Yukon Gold potatoes, 1/8” - 1/4” thick 1 Tbsp melted butter
TOPPING: 6 oz Swiss cheese, shredded 2 Tbsp toasted bread crumbs 1 Tbsp finely chopped fresh parsley
DIRECTIONS:
Preheat oven to 500F degrees. Place one rack in lowest position, and one rack in second to highest position.
In an 8-inch or 9-inch oven-proof skillet, heat butter and oil on stove over medium high-heat. Once pan is hot and butter is melted, place red onion in pan. Cook onions, continuously stirring to avoid browning, until onions soften and edges become translucent, about 5 - 6 minutes.
While continuously stirring, add garlic, salt and pepper. Just as brown bits start to form, add herbs and pour wine into pan. Scrape the brown bits off bottom of pan and continue stirring. Turn heat down to medium. Continue stirring to prevent scorching, cook until wine is reduced and the pan is nearly dry, about 5-8 minutes (mixture will still be moist, but no loose liquid should be visible). Remove from heat and scrape onions into a bowl. Remove herb sprigs - reserve the rosemary sprig. DO NOT CLEAN PAN.
In the same pan that the onions were cooked, spray lightly with non-stick spray. Layer potatoes in singer layer, slightly overlapping. Sprinkle with pinch of salt and pinch of pepper. Spread 1/3 of the onion mixture on top of potatoes. Continue layering potatoes, salt and pepper, and onions for a total of three layers, ending with the onion mixture. Brush top potato layer with melted butter. Place the rosemary sprig from the onions in the center of the potatoes.
Place in 500F degree oven for 20 - 30 minutes, until the potatoes begin to brown and are tender throughout when a knife is inserted.
Change oven to broiler setting. Evenly sprinkle potatoes with the shredded Swiss cheese. Keeping a watchful eye, place skillet on upper rack and broil until cheese is melted, golden brown and bubbly, about 5 - 8 minutes.
Remove from oven, sprinkle with bread crumbs & parsley. Allow to set and cool slightly before serving, about 25 - 30 minutes.
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