Prep 20 mins
Cook 1 hr
This is a great side dish from John Gardiner's Tennis Ranch, Scottsdale, AZ
- 3 tablespoons unsalted butter
- 6 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1⁄2 cup dry white wine
- 1⁄2 cup whipping cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fennel seed
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 3 large russet potatoes, unpeeled, sliced
- fresh parsley, chopped
- Melt 1 tablespoon butter with 2 tablespoons oil in heavy medium skillet over medium heat.
- Add onion and saute until deep golden brown, about 10 minutes.
- Remove from heat.
- Season to taste with salt and pepper.
- Boil wine in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes.
- Add cream, mustard, fennel and herbs and boil until slightly thickened, about 3 minutes.
- Mix in onion.
- (Can be made 1 day ahead; chill).
- Divide remaining 2 tablespoons butter and 4 tablespoons oil between 2 heavy large skillets over medium heat.
- Add potatoes to skillets in batches and cook until tender and golden brown, turning occasionally, about 15 minutes per batch.
- Season with salt and pepper.
- Bring onion mixture to simmer.
- Arrange half of potatoes in serving dish. Spoon half of onion mixture over.
- Cover with remaining potatoes, then remaining onion mixture.
- Sprinkle with parsley and paprika and serve.