Recipe courtesy of Chef Erwin Dreshler of erwin in Chicago creates this versatile Idaho Potato dish.
Potato Onion Cheese Tart
Servings
Ingredients
- 2 tablespoons butter
- 2 Onions medium diced
- 8 Idaho Potatoes 90 count, boiled, peeled and julienne
- 1 cup Asiago cheese grated*
- 1 cup Fontinella cheese grated*
- 4 Tablespoons dill finely chopped
- Salt and pepper to taste
- 6 Eggs
- 1 cup Cream
- Paprika to taste
- Mustard coarse to taste
- Sour cream to taste
- *Asiago and Fontinella cheese may be substituted with 2/3 c each of Provolone Parmesan and Swiss cheeses (keep 2 c total).
Instructions
Preparation
- 1 Preheat oven to 350°F. Butter a 9″ fluted pan with removable bottom. Melt butter in a small saucepan and sauté onions until golden. Reserve.2 In a large mixing bowl, combine potatoes, sautéed onions, grated cheeses, dill and salt and pepper. 3 In a separate bowl, whisk the eggs and cream until combined. Pour over potato mixture and mix gently with a spatula. Fill the prepared pan with potato/egg mixture, smoothing top of potato tart with spatula. Sprinkle top with paprika.4 Bake for one hour and let cool. Wet a thin knife with hot water and trace around the fluted edges of the pan. Unmold and serve warm or at room temperature with coarse mustard and sour cream.
Special instructions
- Recipe courtesy of Chef Erwin Dreshler of erwin in Chicago creates this versatile Idaho Potato dish.
- Source: Idaho Potato Commission
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