Potatoes Mashed With Caramelized Onions
photo by I'mPat
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
- onion
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 cups sweet onions, sliced thin
- salt
- 1 tablespoon sugar
- 1 tablespoon sherry wine vinegar
- 1⁄2 cup chicken broth
- ground pepper
- potato
- 3 lbs yukon gold potatoes, peeled and cut into even size pieces
- 3⁄4 cup buttermilk (or more)
- 1⁄4 cup melted butter
- salt and pepper
- 1⁄2 cup grated asiago cheese
directions
- Heat oil and butter in a large skillet. Add onions and salt and sauté until the onions begin to soften. Sprinkle in the sugar, turn the heat to medium-low and continue to cook, stirring occasionally until the onions turn golden brown. Stir in the vinegar and stock and raise the heat to high. Reduce until the stock is almost gone. Season with salt and pepper. Remove from heat.
- While the onions are cooking, cook the potatoes in boiling salted water until tender. Drain well and let dry on the turned off burner.
- Mash the potatoes and beat in buttermilk and butter. Add more buttermilk if needed to make them creamy. Season with salt and pepper.
- Preheat the oven to 375°F.
- Butter a large gratin dish. Layer 1/3 of the potatoes then 1/2 the onions. repeat the layering ending with potatoes. Sprinkle with Asiago and bake for 20-25 min until the top is browned and the potatoes are hot.
- Can be made ahead and heated when needed.
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Reviews
RECIPE SUBMITTED BY
Jill Johnston
Canada
I live in Calgary near the Rockies which we can see from our house. Skiing and hiking draw us to the mountains often. I am a research tech in a medical school lab which is the best job in the world! Lucky me!!! I have 3 kids, two who are grown up and living by themselves nearby and one still at home. My husband and I love to travel. Spain tops the list of places we've been. Long afternoons sampling tapas and enjoying great wines in friendly, out of the way villages is my idea of heaven! Cooking for my family and friends is a real joy for me. Even after a long day at work, planning and preparing a meal that brings us together is a highlight of my day. Luckily we all have adventurous palates so new recipes and changes to old stand-bys are met with enthusiasm. I was diagnosed with celiac disease a few years ago which has made me even more creative in the kitchen. Looking for substitutes for Gluten-containing ingredients has been interesting and fun. The experiments don't always work - in fact some have been absolute disasters!