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.

Recipe courtesy of Chef Erwin Dreshler of erwin in Chicago creates this versatile Idaho Potato dish.

Source: Idaho Potato Commission