Potato Tian with Caramelized Onions and Parmesan
I was recently sent some wonderful little potatoes from Tasteful Selectionsto try. Since I am originally from Idaho, it only makes sense that I love, love, love potatoes! I received two bags, one of a mixture of yellow, red, and purple baby potatoes and one bag of purple passion potatoes. I was especially excited to try the purple potatoes because I have never tried them before. I decided to make a potato tian so I could use all three potatoes at once. I added caramelized onions and Parmesan to the tian for extra flavor then right before they were fished cooking I topped it with some Italian seasoned panko crumbs. The dish turned out really beautiful and delicious. We all loved this recipe and gobbled up every last bite.Potato Tian with Caramelized Onions and Parmesan: Recipe and photos by For the Love of Cooking.net
- 2 tsp olive oil
- 1 sweet yellow onion, sliced
- 5-6 baby red potatoes, sliced thin
- 5-6 baby yellow potatoes, sliced thin
- 5-6 baby purple potatoes, sliced thin
- Sea salt and freshly cracked pepper, to taste
- Dash of thyme
- 1/4 cup chicken broth or vegetable broth
- Parmesan cheese, shredded
- Italian seasoned panko crumbs
- Fresh parsley, chopped
Preheat the oven to 375 degrees. Coat a round baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat; add the onions and sauté for 3-4 minutes or until soft and tender. Season with a dash of thyme and sea salt and freshly cracked pepper, to taste. Pour the onions into the round baking dish.
Slice the potatoes then layer alternatively in the baking dish on top of the onions, fitting them into a tight spiral, making only one layer. Pour the chicken broth on top then drizzle with a bit of olive oil. Season the potatoes with a dash of thyme and sea salt and freshly cracked pepper, to taste. Top the tian with a bit of shredded Parmesan cheese.
Cover with tin foil and bake in the oven for 25-30 minutes. Remove the foil and sprinkle a bit of Italian seasoned panko crumbs on top and bake for another 15-20 minutes. Remove from the oven, sprinkle with chopped parsley then serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
The winner of the Tate’s Bake Shop Cookbook and box of cookies is number 203 ~ Iz. Please e-mail me with your mailing address so I can pass the information on to Tate’s. Congratulations!!