Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul alike. -John Muir

Wednesday, May 4, 2011

Cheesy Potatoes with sauteed Garlic and Caramelized Onion

2 medium onion
4 large russets
7 cloves garlic (or more if you'd like)
olive oil
romano cheese
parmigiano reggiano

I cant believe its been over a month since I posted anything! My apologies. So, ive really been trying to give a little extra thought to my side dishes lately. I usually spend all of my time and energy on the main course and by dinner time all I have on my plate is a piece of meat. These potatoes were a huge hit and im really happy with how they came out. Here's the play by play:

-Start by caramelizing some onions (any onions will do). Just slice them thinly, melt some butter in a pan over med-low heat, season, and let them do their thing. Make sure you stay with them and stir randomly so they dont start to burn. when the are nicely caramelized remove them and set aside.

-In another pan saute about 7 cloves of minced garlic in a little olive oil until golden. set aside.

-Peel 4 russets, and slice them about 1/8 inch thick. rinse them under cold water to remove some of the starch.

-Now its time to layer. Take the potatoes and make a layer in the bottom of a baking dish. (think "fish scale" pattern), season, sprinkle some of the garlic and onions, and then grate some parm and romano on there.  (p.s. im getting hungry again writing this). add another layer of potatoes and repeat.

-After you cheese the final layer scatter a little butter on top, cover with foil, and bake at 350 for about 40 minutes or until a knife enters easily. uncover for the last 15 minutes, or stick it under the broiler to crisp-a-fy

-Rough chop some fresh parsley for the final touch and then serve.


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