Red Potato and Red Onion Gratin
Ingredients
Instructions
  1. Peel potatoes and slice into 1/4 inch thick pieces. Place in bowl with plenty of cold water. Keep covered.
  2. Peel onions and slice 1/4 inch thick
  3. Cook in 3 tbsp olive oil with thyme over very low heat
  4. Cover pan but stir occasionally
  5. Onions should be sweet, slightly softened and still crunchy after 10 minutes
  6. Remove from heat and set aside
  7. Rinse potatoes in colander and pat dry.
  8. Toss with remaining olive oil
  9. Layer a lightly oiled, sallow 2-3 quart eartenware casserole with potatoes slightly overlapping in concentric circles. Salt and pepper lightly
  10. Remove thyme from onions and strew onions lightly over layer of potatoes
  11. Continue layering and seasoning, ending with a layer of potatoes
  12. Dot with 2 tbsp softened butter and bake in a pre-heated 425 degree oven for 25-30 minutes until potatoes are a deep golden brown