An elegant potato tart topped with caramelizedonions, shredded Swiss cheese and a crispy bread crumb topping.
Recipe: Idaho Potato andCaramelized Onion Tart
1 large (about 9 ounces) Idaho potato,peeled and thinly sliced6 tablespoons butter, melted – divideduse1 teaspoon seasoned salt2 large onions, thinly sliced1 teaspoon granulated sugar1 cup shredded Swiss cheese*1/2 cup dry bread crumbs (plain or seasoned)
Preheat oven to 375°F (190°C).
In a small bowl, toss potato slices with1 tablespoon of the melted butter and the salt. Arrange the slicesin a 10-inch tart pan with removable bottom, or 10-inch pie pan.Bake for 20 minutes.
While potatoes are baking, prepare theonions: In a small skillet, over medium heat, saute the onionin 3 tablespoons of the melted butter until soft and beginningto brown, about 5 minutes. Turn the heat down to low, sprinklethe onions with the sugar and continue to cook until onions aredeep brown, but not burned or crispy, about 10 minutes, stirringoccasionally.
When potatoes are done, remove from theoven (leave oven on) and spread the onion mixture over them.Sprinkle the top with the cheese.
In a small bowl, combine the bread crumbswith the remaining 2 tablespoons of melted butter and sprinklethe mixture over the cheese.
Return the tart to the oven to bake anadditional 10 to 15 minutes, until the cheese is melted and crumbtopping is golden brown. Remove from the oven and let tart cool5 minutes before serving.
Makes 6 servings.
* Substitute reduced fat Swiss cheese toreduce calories and fat.
Recipe and photograph provided courtesyof Idaho Potato Commission.
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