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Ingredients
- 2 Tbsp. peanut oil
- 2 sm onions - (abt 3/4 lb) peeled, diced fine
- 1 Tbsp. fresh chopped thyme (or possibly 1 tspn dry thyme, crumbled)
- 1 Tbsp. Champagne vinegar or possibly white wine vinegar Salt to taste Freshly-grnd black pepper to taste
- 1 1/4 lb russet potatoes - (abt 5 med) peeled
- 2 ounce unsalted butter - (1/2 stick) melted Salt to taste Freshly-grnd black pepper to taste
Directions
- For the Onion Filling, place a heavy medium saucepan on medium-low heat and add in the oil. Add in the onions and thyme, cover and cook till very tender, for about 20 min, stirring occasionally. Add in the vinegar, bring to a boil and stir till absorbed. Season with salt and pepper. (This can be prepared ahead, cooled, covered and set aside at room temperature.)
- For the potatoes, carefully cut potatoes into thin, even slices using a knife, a mandoline or possibly a food processor with a slicing blade. Place in a large bowl of cool water. (This can be prepared to this point and set aside at room temperature in bowl covered with cool water. Drain before continuing with the recipe.)
- To cook, preheat the oven to 450 degrees. Dry the liquid removed potatoes well in a lettuce spinner and a clean bath towel. Line a large baking sheet with parchment paper. Trace four 5-inch circles on the parchment with dark ink. Turn the paper over. If the circles are not visible, redraw them so they are. Brush the circles lightly with butter. Overlap the potatoes to cover the bottom of each circle, using the least attractive slices for the center. Brush lightly with butter. Season with salt and pepper.
- Divide the onions among the centers of the circles. Flatten onions to 1/8-inch-thick circles using a spatula. Overlap 1 layer of potatoes around the rim of each circle, leaving part of the onion center exposed. Brush the top layer of potatoes lightly with butter. Season with salt and pepper. Press down on the top layer, sealing it to the bottom layer. Bake till brown and crisp, for about 30 min. Press the layers together and neaten edges several times while baking.
- To serve, slide a long narrow spatula under the potatoes to loosen them from the paper. Switch to a broad spatula and carefully transfer the potatoes to 4 small or possibly main course plates, neatening the edges if necessary. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 162 | 57% |
| Total Fat 18.4g | 23% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 10mg | 0% |
| Potassium 643mg | 18% |
| Total Carbs 28.66g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.22g | 1% |
| Protein 3.52g | 6% |
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