Post by Debbie on Jun 5, 2012 17:04:47 GMT -5
3 potatoes, about 2 pounds
4 tablespoons butter, divided
1/4 cup olive oil
3 pounds sweet onions, peeled and thinly sliced
1 cup shredded provolone
1 cup shredded fontina cheese
1 1/2 cups whipping cream
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 cup dried bread crumbs
1/4 cup grated Romano cheese
Heat oven to 350 degrees.
Butter a 13 X 9 baking dish.
Peel potatoes and grate into a large bowl of ice water.
Drain and squeeze potatoes dry in a clean kitchen towel.
Melt 2 tablespoons butter with olive oil in a 12 inch skillet over medium high heat.
Add onions and cook until golden brown, about 20 minutes.
Remove pan from heat and stir in grated potatoes, provolone cheese, fontina cheese, cream, parsley and salt.
Spoon mixture into prepared dish.
Blend bread crumbs and Romano cheese in a small bowl.
Sprinkle crumb mixture over potatoes.
Dot top of crumbs with the remaining 2 tablespoons butter.
Bake in a 350 degrees 1 hour, or until top it is golden brown.
Keep grated potatoes in ice water until ready to add to recipe. Then squeeze them really dry.
4 tablespoons butter, divided
1/4 cup olive oil
3 pounds sweet onions, peeled and thinly sliced
1 cup shredded provolone
1 cup shredded fontina cheese
1 1/2 cups whipping cream
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 cup dried bread crumbs
1/4 cup grated Romano cheese
Heat oven to 350 degrees.
Butter a 13 X 9 baking dish.
Peel potatoes and grate into a large bowl of ice water.
Drain and squeeze potatoes dry in a clean kitchen towel.
Melt 2 tablespoons butter with olive oil in a 12 inch skillet over medium high heat.
Add onions and cook until golden brown, about 20 minutes.
Remove pan from heat and stir in grated potatoes, provolone cheese, fontina cheese, cream, parsley and salt.
Spoon mixture into prepared dish.
Blend bread crumbs and Romano cheese in a small bowl.
Sprinkle crumb mixture over potatoes.
Dot top of crumbs with the remaining 2 tablespoons butter.
Bake in a 350 degrees 1 hour, or until top it is golden brown.
Keep grated potatoes in ice water until ready to add to recipe. Then squeeze them really dry.