Ingredients
2 lbs. Maine Gold Potatoes, peeled, halved, thin-sliced, then soaked for 5 minutes in cold water
2 medium Spanish or Vidalia onions, thin-sliced
1 T fresh sage, chopped
.5 lb Gruyere cheese, grated
3 to 4 T Parmesan cheese
1 pint heavy cream
1 stick + 1 T unsalted butter
2 T balsamic vinegar
salt & pepper
Method
1. Caramelize the onions — they are the oft-unsung heroines of this dish
2. Keep in mind how unlikely it is that anyone has ever used ‘too much’ Gruyere cheese
3. Layer your thin-cut potato slices like fish scales
4. Drape a layer of caramelized onions
5. Add a layer of cream and gruyere cheese, then repeat steps 3, 4 and 5 to fill the baking dish
6. Top with Parmesan cheese
Cover with tin foil and Bake at 350° for one hour; remove foil and bake another 40 minutes to develop a golden brown crust over the top; remove from oven and let set for at least 10 minutes before serving.
“Baked and boozy”