Scalloped Potatoes
Recipe from Cheryl Rogowski
Cipollini onions are far sweeter than regular onions, making them ideal candidates for caramelization. These round, flat Italian onions are about one to two inches in diameter. They're available in the fall. If you cannot access them, use another sweet onion like Vidalia. Make sure to use gold potatoes…
Ingredients
3 tablespoons butter, more for greasing the pie plate
4 cloves garlic, minced
1 medium leek, white and light green parts only, minced
4 small cipollini onions or 1 medium Vidalia Onion, finely chopped
2 tablespoons minced tarragon (or 1 to 2 teaspoons dried tarragon) plus 1 tablespoon finely chopped, for garnish
3 cups heavy cream
2 pounds (about 6 medium) Keuka Gold or Yukon Gold potatoes (unpeeled), sliced ⅛-inch thick
Kosher salt and black pepper
Preparation
Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
In a wide saucepan, combine 3 tablespoons of butter, garlic, leek, and onions. Place over medium-low heat and sauté until mixture is lightly golden, about 15 minutes. Add 2 tablespoons tarragon, cream, and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
Using a slotted spoon, transfer potatoes to a pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from the pan. Cover with foil and bake for 40 minutes. Remove foil and bake until the top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.
Keyword: Side
