Carmelized Onion And Potato Gratin
- 4 pounds russet potatoes
- 12 slices of bacon, chopped
- 2 sweet yellow onions. Vidalia or 1015, for example, thinly sliced
- 6 cloves garlic, finely minced
- 2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons minced italian parsley
- 1/2 teaspoon paprika
- 1 teaspoon or to taste of freshly ground pepper
- 6 tablespoons butter,
- 1 1/2 cups grated gruyere
- 1 1/2 cups grated fontina
- 1 1/2 cups chicken stock
- 1-2 teaspoons brown sugar
- Boil potatoes, 20 to 30 minutes. Drain and cool. Cut into 1/4 inch slices leaving the skins on. Preheat oven to 425. Fry bacon until crisp, remove bacon and discard all but 3 tablespoons of fat..Add onions, garlic and parsley and saute sprinkling brown sugar over all. Cook until onions are lightly golden and carmelized. Stir in bacon, paprika and pepper. In a 13x9 baking dish, layer 1/2 potatoes, 1/2 butter, 1/2 onion mixture, and 1/2 cheese. Repeat ending with cheese. Pour stock evenly over all and bake at 425 for about 30 to 40 minutes.
russet potatoes, bacon, sweet yellow onions, garlic, fresh rosemary, italian parsley, paprika, ground pepper, butter, grated gruyere, chicken stock, brown sugar
Taken from food52.com/recipes/16014-carmelized-onion-and-potato-gratin (may not work)