Login or create an account to edit.
Potatoes Dijon with Caramelized Onions
Category: Potatoes
Serves: 6
Rating:
(0)Tags:
Ingredients:
3 T. butter 2 T. olive oil 2 onions sliced thinly into rings 1/2 c. chicken broth 1/2 c. heavy cream 2 T. Dijon mustard 1/2 t. EACH fennel seed, dried basil, dried thyme 3 large russet potatoes, unpeeled thinly sliced (about 4 c. sliced) Salt and freshly ground black pepper Paprika and freshly chopped flat leaf parsley for garnish
Directions:
In a medium size heavy skillet over medium heat, melt 1 T. butter with the olive oil. Add the onions and sauté gently until golden brown, about 15 minutes. Remove from heat and set aside. In a medium saucepan, simmer the broth til reduced to 1/4 c., about 6 minutes. Whisk in the cream, mustard, fennel, basil and thyme and continue cooking til the sauce has thickened slightly, about 4 minutes. Add the onions to the sauce and set aside. Melt the remaining 2 T. butter in a large nonstick skillet over medium-high heat. Add the potatoes and cook, turning frequently, until the sliced are tender and well-browned on both sides, about 10 minutes. Season with salt and pepper. To serve, arrange half the potatoes in a casserole dish, then spoon half the onion mixture over them. Add the remaining potatoes then drizzle with the remaining onion sauce. Garnish with parsely and paprika